The recipe for lamb stew with radish is as follows:

Materials: Lamb - 500g White radish - 1 Ginger - 6 slices Wine - 3 spoons Salt - 3 spoons Cilantro - 1 handful Black pepper - 2 spoons ?

1, lamb cleaned and put into a pot of cold water, turn on the fire, water boiled and cooked for about 5-6 minutes fished out and washed and set aside.

2, after the water boils and cooks for about 5-6 minutes to fish out and wash and set aside, after all the water is fried off, will not have fat all the pick of the clip out.

3, the rest of the fat with these, stir fry some fat after loading out.

4, add some oil in the pot, put all the auxiliary materials down to burst incense, put the mutton into, stir fry for a while, pour half a can of beer

cover the lid of the pot and simmer for about a minute.

5, put white pepper, soy sauce, stir fry evenly and put into a large bowl.

6, put into the pressure cooker steam, is the water ha, put a tripod underneath it on the line, electric pressure cooker beef and lamb program 25 minutes, ordinary pressure cooker steam after turning to medium-low heat for 15 minutes.

7, in the radish into the pure water, stewed lamb should be a time to add enough water, otherwise it will affect the soup flavor. When the lamb is soft and rotten, the last according to personal taste with salt seasoning can drink.

Expanded:

There are many ways to prepare lamb, such as deep-frying, roasting, stir-frying, shabu-shabu, and stewing, etc. The higher temperatures of deep-frying and roasting in these practices can cause nutrients to suffer damage, which affects consumption.

Simply put, stewing and shabu-shabu are relatively healthy practices. Stewing not only keeps the nutrients intact, but also makes the lamb more digestible after stewing.