Today, I bring you the practice of braised lamb stewed radish, meat rotten soft incense, soup fresh flavor mellow, added radish, lamb is not fishy and not nasty, fresh flavor doubled, like to eat lamb friends may want to try.
Materials:
2 pounds of lamb, 1 radish, green onions, ginger, cinnamon, peel, red chili, soy sauce, soy sauce, cooking wine, rock sugar, oil.
Practice:
Peel the white radish, cut into small pieces, pour into boiling water to blanch, fish out and drain for spare.
Cut the mutton into small pieces, after washing, the mutton directly into the pot of cold water, add a little wine and ginger, blanch the mutton.
When the water in the pot of mutton boils, cook for a few more minutes to cook out the blood of mutton completely, and then use a spoon to skim off the surface of the floating foam, fish out the mutton. (The froth has been skimmed off, and the remaining stock can be reserved for stewing the lamb.)
No need to put oil in the pot, wait until the pot is hot, pour in the mutton, the mutton inside the water vapor stirring off.
And then sheng out, if there is oil in the pot, there is no need to put more oil, no oil, add a little oil, put the rock sugar to stir-fry sugar color.
When the sugar in the pan turns dark brown and bubbles, pour in the lamb that has just been stir-fried and stir-fry evenly.
Add a little ginger, red and dry chili peppers, cinnamon and peel, and a little dark soy sauce and soy sauce for color. Pour in hot water, cover the pot with a lid, boil over high heat and then turn to low heat to simmer for an hour.
Open the lid, put in the green onion knot, add salt to taste. Pour in the blanched white radish and simmer together for about 20 minutes. There is no need to cover the pot at this point.
Wait until the pot is cooked through to absorb the flavors and the radishes become translucent. Sprinkle with cilantro or green garlic.