1. Lamb stewed with radish.

Ingredients:

500 grams of lamb leg, 60 grams of green onions, 30 grams of ginger, appropriate amount of salad oil, 1 spoon of sugar, 1 spoon of sugar, 2 carrots, half white radish Root, appropriate amount of coriander, appropriate amount of green onions, a little white pepper, a little thirteen spices, a little salt, a little chicken essence.

Method:

(1) Wash the lamb leg meat and cut into pieces.

(2) Cut green onions and slice ginger, set aside.

(3) Peel and cut carrots and white radish into pieces and set aside.

(4) Heat the pot, add a little salad oil and sugar, and stir-fry.

(5) Put the mutton cubes (dry the surface moisture) into the pot and quickly fry until the sugar color appears.

(6) Take out the mutton and put it into the Beiding stew pot, add an appropriate amount of water, bring to a boil over high heat and skim off the foam, then add green onions and ginger slices.

(7) Cover and simmer for 1 hour.

(8) Remove the ginger slices and green onion segments, add an appropriate amount of salt, a little chicken essence, white pepper, and thirteen spices, and continue to cover and simmer for half an hour.

(9) Add carrots and white radish, stew until soft and cooked, sprinkle with coriander and green onions, and serve.

2. Braised mutton and stewed radish.

Ingredients:

500 grams of pork belly, one white radish, appropriate amount of blended oil, 5 to 6 dried chili peppers, two spoons of cooking wine, two spoons of soy sauce, 10 pieces of rock sugar, ginger Appropriate amount of garlic, appropriate amount of peppercorns, one star anise, one spoonful of bean paste, one spoonful of soybean paste, and half a spoonful of dark soy sauce.

Method:

(1) Prepare a piece of fresh pork belly with skin.

(2) Cut the mutton into cubes and set aside.

(3) Prepare the seasoning.

(4) Prepare the three treasures for removing fishy mutton. If there is no dried orange peel, use fresh orange peel instead. Hawthorn not only has the effect of removing fishy smell, but also makes the mutton cook very quickly.

(5) Place the mutton in a pot under cold water, add two pieces of ginger and an appropriate amount of Sichuan peppercorns, one orange peel and two spoons of cooking wine, and boil the water to remove the smell.

(6) Stir-fry the mutton dry in hot oil, add ginger, garlic, pepper, and star anise until fragrant, add two spoons of cooking wine to remove the fishy smell, and two spoons of soy sauce to add fragrance.

(7) Pour in rock sugar and stir-fry until it bubbles and turns caramel color.

(8) Add dried chili pepper, soybean paste, bean paste and half a spoonful of dark soy sauce and stir-fry evenly.

(9) Add an appropriate amount of water, a slice of lemon, two hawthorns, bring to a boil over high heat, then turn to low heat and simmer for an hour.

(10) Add white radish cubes and simmer for about half an hour. Use the time flexibly, mainly depending on the tenderness of the mutton.

(11) The stew is almost done, the mutton is soft and glutinous, and the radish can be pierced with a gentle poke with chopsticks.

(12) Reduce the juice over high heat and sprinkle some garlic sprouts.

3. Stewed radish and mutton soup.

Ingredients:

500 grams of mutton, 500 grams of green radish, a section of green onion, 3 slices of ginger, 1 tablespoon of cooking wine, a little white pepper, appropriate amount of salt, and appropriate amount of coriander.

Method:

(1) Wash the mutton thoroughly and cut into pieces; wash, peel and cut the green radish into pieces. Take only the white part of a green onion and cut it diagonally into large sections.

(2) Put an appropriate amount of cold water into the pot, and put the washed mutton into the pot.

(3) Pour in a tablespoon of cooking wine.

(4) Turn up the heat and cook for 2 minutes.

(5) Use a strainer or slotted spoon to remove the mutton.

(6) Rinse the remaining blood foam on the mutton.

(7) Pour enough water into the stew pot and bring to a boil over high heat.

(8) Pour in the mutton, green onions and ginger slices.

(9) Bring to a boil over high heat, turn to medium heat and simmer for 20 minutes.

(10) Then put the radish pieces into the pot and stew them together.

(11) After adding the radish, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 40 minutes.

(12) After stewing, add a little white pepper and an appropriate amount of salt. When adding salt, put 1/2 tsp first, taste the saltiness before deciding how much salt to add. Stir evenly and take it out of the pot.