Main Ingredients

Lamb Chop (appropriate amount) Kelp (appropriate amount) Tofu (appropriate amount)

Seasoning

Scallion (appropriate amount) Ginger (appropriate amount) Salt (appropriate amount) Wine (appropriate amount) Pepper (appropriate amount)

Kitchen Utensils

Cooking pot

1

Materials Picture

Soak kelp in advance.

2

Lamb chops store has been chopped, go home and clean it, add ginger slices scallion segments cooking wine in a pot of cold water to cook a roll.

3

Blanch the soaked shredded kelp as well.

4

Tofu slices, blanched lamb chops washed, kelp strands also washed and drenched, ginger slices, scallions cut section.

5

Prepared ingredients under the pot, re-add water, large fire boil to small fire stew for an hour.

6

Open the pot with salt and pepper to taste, out of the pot with shredded green onions

Tips:

1. Tofu can also be blanched, depending on the quality of the tofu, rice mom sometimes buy home tofu is particularly good, and also eliminates the need to blanch.

2. This type of soup, the amount of green onions and ginger is not too large, to avoid the flavor of rotten green onions and ginger.

3. Season to taste, but be sure to put it off the heat.

Radish and seaweed stewed lamb

Materials: one kilogram of lamb, radish a, soaked seaweed knots appropriate amount.

Seasoning: Haitian soybean sauce, salt, sugar, green onions, ginger, anise one, cinnamon a piece, red dry pepper three or four.

Practice:

1. Mutton washed with water and cut into pieces, soak in water for about 1 hour, soak the blood water until the meat turns white and spare.

2. green onion cut into pieces, ginger a piece of pat loose, radish peeled and cut into pieces of rolling knife, seaweed knots washed and spare.

3. pot of water boiling, pour a little cooking wine or yellow wine (to go to the stink) and then into the meat blanching 5-10 minutes out with water to wash and spare.

4. Frying pan oil hot, under the onion, ginger, star anise, cinnamon, red pepper fried flavor.

5. Add two tablespoons of Haitian soybean paste and continue to stir fry the flavor.

6. Add the lamb, drizzle a little wine and continue to stir-fry over high heat until the meat is evenly coated with the sauce.

7. Add the right amount of soup, boil over high heat, skim the foam with a spoon, add the right amount of salt, a little sugar to taste, cover and simmer over medium-low heat for an hour, then add the radish and kelp knots and continue to simmer over low heat for about an hour until the lamb is crispy, then pour it into a preheated casserole dish to thicken the broth and add a little chicken broth to taste.

Note: The kelp and radish should be added when the lamb is cooked until it is almost rotten, lest the radish is overcooked.