Step 1

Wash the mutton;

Step 2

Put a large piece of mutton in a pot of cold water, and boil it on the heat;

Step 3

Boiled blood froth will come out, skim it off, and then boil it for another 3 minutes or so and pull it out;

Step 4

Warm water rinses off the froth left on the meat, and then cut it into pieces of suitable size. ;

Step 5

Put the cut pieces of lamb into the casserole, put in the chopped ginger slices, the composite seasoning for stewing meat, pour in the yellow wine and soy sauce. Yellow wine can be poured a little more, I poured a small half bottle. You can also replace it with cooking wine, but I personally prefer to use yellow wine for mutton;

Step 6

Add the water, the amount of water does not exceed the ingredients in the pot is good. If you want to simmer it for a longer time, you can put in a little more water. Add enough at one time, it is not suitable to add more water during cooking;

Step 7

Cover the casserole with a lid;

Step 8

Casserole on the stove, open the fire, and bring to a boil over high heat;

Step 9

After boiling over high heat, keep it on high heat for about 10 minutes or so, then turn to medium-low heat to simmer for about 35 minutes;

Step 10

After the time is up, open the lid and take a look, the lamb in the pot has been flavored at this time;

Step 11

Peel the white carrots and cut them into cubes;

Step 12

Put the cubes of the white carrots cut into casserole dish and bring it to a boil over a high heat; turn the heat down to a medium-low heat to cook it for 5 minutes, and open the lid again and put in the appropriate amount of salt for seasoning;

Step 13

Casserole open the lid, high heat juice, put a few pieces of rock sugar into it, can help collect juice, but also to enhance the flavor; see the soup in the casserole gradually less can turn off the fire;

Step 14

A full-flavored radish stewed lamb is out of the pot.

Step 15

The dish made in Kunbo casserole, the mutton is very flavorful, although soft, but not pressure cooker pressure out of the kind of softness, eat the texture is very good, a family of young and old to eat is very addictive. And this casserole capacity is very large, add some more ingredients is no problem, the New Year's home if you come to a lot of people, stew a big pot is also enough to eat!

Method 2

Food Ingredients

Main Ingredients: 400 grams of lamb, 50 grams of white radish, 15 grams of garlic cloves, 1 small piece of ginger, an appropriate amount of seasoning, cinnamon an appropriate amount.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp stock, 1/3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1/2 tsp monosodium glutamate.

Making Steps

Step by Step

Specific Operations

Step 1

Wash and cut the lamb into cubes, wash and peel the white radish and cut it into cubes, wash and loosen the ginger, wash and cut the garlic cloves into pieces.

Step 2

Put oil in a pan, heat, put ginger, daikon, cinnamon, bean paste, mutton and stir-fry to get the flavor, inject cooking wine, broth, with medium heat.

Step 3

Add white radish, salt, monosodium glutamate (MSG), pepper, soy sauce and cook through until flavorful, add garlic cloves and red oil and cook for a moment.

[4]

Method 3

Ingredient Raw Material

Main ingredient: 500g of lamb, 1,000g of radish, 10g of peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Making Steps

Steps

Specific Operations

Step 1

Wash the radish, peel and cut into cubes. Wash and cut the lamb into strips or cubes. Wash and clean the peel, wash and pat the ginger, wash and cut the green onion into knots.

Step 2

Put the mutton, Chen Pi into the pot with a strong fire to boil, beat off the foam, change to a mild fire to cook for half an hour.

Step 3

Add radish, ginger, green onion, cooking wine, salt, stew until the radish is cooked, add monosodium glutamate, and serve in a bowl.

Cooked lamb, white radish, green onion, ginger, cilantro.

Practice Editor

1, stewed lamb hand-torn into pieces, white radish cut into strips standby;

2, start a frying pan, incense onion and ginger, into the radish strips with high heat and stir fry for 1 minute;

3, add lamb stir fry evenly, add no more than the hot water over high heat to cook;

4, transfer to casserole dish, boiling, add wine;

5, small fire stew until the radish is soft and rotten, add the appropriate amount of salt, pepper and monosodium glutamate seasoning, sprinkle parsley can be.