In addition to hot pot, there is also a casserole suitable for winter. Casseroles are suitable for stewing meat. The heat preservation effect is good, and the soup can continue to cook after the fire is turned off. Moreover, cooking with it can be soft and rotten, saving time and effort.
What I'm sharing with you today is stewed radish and mutton in casserole. You don't have to stew mutton with carrots in winter, you can also use green radish. Mutton stewed with green radish is not fishy or smelly, radish is boring, and even soup is full of flavor.
I like eating this dish in winter. The combination of meat and vegetables is very warm, and even the pot can be served together, which is much easier than eating hot pot.
The mutton used this time is stewed in advance. Stew more at a time and put it in the refrigerator, leaving more soup. The next time you stew meat, scoop two spoonfuls, which saves much time than directly stewing meat.
Below I will share the practice of this dish with everyone, and my favorite parents will follow suit.
Stewed mutton with radish in casserole
Preparation materials: radish 1, mutton 200g, onion 1, ginger 2 slices, salt 2g, peanut oil 15g, and appropriate amount of pepper.
Specific practices:
Mutton is stewed in advance, and the soup inside condenses into pieces, like jelly. When stewing, scoop two spoonfuls into it, not to mention how fragrant it is;
Wash the sand outside the green radish, it is best to scrape off the skin with a scraper, cut off the head and tail, and then cut into thick slices;
Pour peanut oil into the casserole, heat it, add chopped green onion and ginger slices and stir-fry until fragrant;
Pour in the radish pieces and stir well until some water comes out;
Spoon two spoonfuls of mutton and mutton soup into the casserole and mix well with radish;
Cover the pot and bring to a boil, then simmer until the radish is soft and rotten, and season with salt and pepper.