Main ingredients: lamb front leg meat (750-800 grams)

Applications: ginger, onion, garlic, salt, pepper water, black pepper, cooking wine, a small amount of starch (starch can not be used)

Accessories: green radish or white radish (Kang radish can be used to go to the stink of the. To fish out, non-food only) a

Practice

1, with salt and black pepper crushed mutton marinade for half an hour; (be sure to use the pepper bottle now rolled pepper crushed, do not buy ready-made powder) will be cleaned lamb flying water and cut a centimeter-thick slices;

2, will be cleaned and flying water and cut a centimeter-thick slices;

3, will be the old oil (cooked oil) frying and pouring in the Mutton

4, cold water to add mutton and radish, radish before the pot cut large hobnail pieces

5, high heat to boil for 10 minutes, fish out the radish

6, fish out the radish after adding the pat loose ginger and cooking wine, ginger must not be cut. And then cook 5 minutes over high heat to small fire

7, change the small fire and add pepper water, pepper water is generally 30 grams of pepper 500 grams of water cooked over low heat to the remaining 350-400 ml and then cooled. Pepper water should be added evenly at a time.

8, water and then open after adding salt and garlic

9, and then cook for ten minutes, turn on high heat and open the pot for five minutes

10, you can get down chopsticks

Chef points:

Cutting lamb must be in accordance with the meridian of the lamb under the knife, stewed through the meat after the meat to not be scattered

Tasty Tips:

Eat a portion of the lamb, after the After eating part of the mutton, add green vegetables to the remaining soup, the flavor is absolutely fragrant and refreshing, mouth and mouth.

I do not eat very spicy. So there is no red soup to do