It's so cold in winter. What should we eat to resist the cold? The first thing that comes to mind is hot pot. Get some meat slices, add some vegetables, and serve a pot of steaming hot, and feel warm all over in an instant. However, eating hot pot requires many people to have that atmosphere, and a lot of ingredients must be prepared, otherwise you really can't eat the taste of hot pot.

besides hot pot, there are also casseroles suitable for winter. Casserole is suitable for stewing meat. It has a good heat preservation effect and the soup can continue to boil 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 the radish and mutton stewed in casserole. In winter, carrots are not the only dishes suitable for mutton stew, and green radish can also be used. When mutton and green radish are stewed together, it won't smell fishy or unpleasant, and the radish can get tired of it. Even the soup is full of flavor.

I love this dish in winter. It's warm with vegetarian dishes, 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. Put more in the refrigerator at a time, and keep more soup. Scoop two spoonfuls in the next stew, which is much more time-saving than direct stew.

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: 1 radish, 2g of mutton, 1st section of onion, 2 slices of ginger, 2g of salt, 15g of peanut oil, and appropriate amount of pepper

Specific methods:

The mutton stewed in advance, the soup inside is solidified into pieces, like jelly, so when stewing, scoop two spoonfuls into it, not to mention how fragrant it is;

Wash the sand outside the green radish, and 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 radish pieces and stir-fry evenly until some water comes out.

spoon two spoonfuls of mutton and mutton soup into a casserole and mix them with radish evenly;

cover the pot and bring it to a boil, then simmer on medium and low heat until the radish is soft and rotten, and season with salt and pepper.