Raw materials: lamb chops 750g, half a radish, a small piece of ginger, dahurian dahurica 3g, white pepper 3g;

Dipping raw materials: minced ginger, minced scallions, garlic, soy sauce, balsamic vinegar, sugar, broth, sesame oil;

Production method:

1, the white cut mutton must be purchased with the skin, with the skin to cook out of the more delicious, can buy fresh lamb on the buy fresh lamb, can not buy fresh lamb can buy frozen lamb, but the taste will be slightly worse;

2, buy home lamb clean, put in the water to soak for 1-2 hours and then clean again;

3, put the clean lamb in the pot, blanch first, in the pot to add a proper amount of cold water, add the ginger, big fire boil, big fire boil. Fire boil, boil over high heat and then cook for about 2 minutes, and then fished out and cleaned again;

4, put the prepared dahurica and white pepper in the package, dahurica and white pepper are not too much, according to the amount of lamb to determine the ginger can be put directly into the pot, and then soak the package in water for 2 minutes, so that the spices can be better release the flavor;

5, cleaned the clean lamb in the pot, add the packet, here do not have to add wine and salt, pour in water that does not exceed the leg of lamb meat, cover the lid, cook over high heat; the flavor of the lamb itself is very fresh, do not have to add too much seasoning, otherwise not only destroy the freshness of the lamb, but also not necessarily cover all the muck;

6, after the large fire to cook to turn the heat down, and then cook for an hour, if the mutton is more can be stewed for a longer period of time appropriate, small fire stew will be more delicious, and shrinkage will not be too serious, home cooking lamb in order to save time as well as more convenient to operate can also choose to use a pressure cooker, pressure cooker time specifically according to their own home pressure cooker pressure to decide, and ultimately cooked to chopsticks can be zapped through the instructions on the cooked;

7, after cooking put inside and then soak for about 3 hours! to let the lamb better absorb the soup;

8, and then fish out the lamb, cool, the bones and meat separated from the lamb wrapped in plastic wrap, placed in the refrigerator a little bit before slicing, it will be more good to cut;

9, separated out of the sheep bones can be directly chopped up pieces of dipping sauce to eat, you can also be placed in the lamb soup, and then put a little radish with the stew soup, the sheep today, the lamb ribs stew soup drink!

10, stewed lamb soup can be added to the lamb ribs, white radish, salt, white pepper, reheat, cook the radish, good radish and lamb soup is ready;

11, finally to mix a dip, prepare a bowl, add the appropriate amount of minced ginger, finely chopped scallions, garlic, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 4 tablespoons of soup, a little sesame oil, mix well. evenly, here with the soy sauce to adjust the salty flavor on it, do not need to add salt, sugar is to refresh;

12, frozen lamb out of the slices on the plate.