Lamb and radish stewed together delicious and nutritious.

Stewing lamb and radish together is a delicious home-cooked dish that is not only tasty but also rich in nutritional value. The main ingredients of this dish are lamb and radish, while some spices and seasonings are also needed for seasoning.

Lamb is a high-protein, low-fat meat, rich in a variety of nutrients, such as vitamin B1, B2 and niacin. Radish, on the other hand, is a vegetable rich in vitamin C, dietary fiber and minerals. Stewing lamb and radish together can not only make the lamb more tender, but also make the radish more sweet and savory.

In the cooking process, you need to cut the lamb into pieces, blanch it to remove the blood foam, and then put it into a pot with water, ginger, scallion and moderate salt stew with radish. In the stewing process, you need to pay attention to the fire and time, so as not to cook the ingredients or undercooked. In addition, you can add some spices and seasonings, such as star anise, cinnamon, grass berries, peel, cooking wine and chicken essence during the stewing process to increase the taste and aroma of the dish.

Suitable mutton for stewing

Lamb shank meat: lamb shank meat is tender and lean, with less fat, which is tasty and non-greasy after stewing. Lamb Scorpion: Lamb Scorpion is a tender meat and lower fat content of lamb parts, very suitable for clear stew. Lamb Belly: Lamb belly meat is more tender and juicy, with a fatty but not greasy taste, very suitable for stewing. Shoulder of lamb: Shoulder of lamb has more lean meat, delicate meat, delicious flavor, very delicious after stewing. Lamb loin meat: lamb loin meat is tender, delicate texture, delicious flavor after stewing.

In short, there are many types of mutton suitable for stewing, and different parts of mutton have different tastes and characteristics. When choosing mutton for clear stew, you can choose the right part of mutton according to your personal taste and needs.