The materials that need to be prepared in advance include: 300g of lamb chops, 500g of white radish, Lycium barbarum 10, half a green onion, ginger 10, pepper 10, cooking wine 1 spoon, 2g of white pepper, and salt 1 0.
1, chop the lamb chop into small pieces, soak the blood in clear water, remove it for later use, and wash the radish, onion and ginger for later use.
2. Cut the green onion and slice the ginger for later use.
3. Put the sheep into the pot, add some water, and add the onion, ginger and pepper.
4. Cover the pot and simmer.
5, after boiling, use a spoon to remove the floating foam, add the right amount of cooking wine and turn to low heat for slow stew.
6. Cut the white radish into hob blocks for later use.
7. You can poke it with chopsticks when you stew for more than an hour. If it is too hard, continue to stew.
8. When the lamb chops are almost stewed, put the cut radish pieces.
9. Add appropriate amount of white pepper.
10, add the soaked Lycium barbarum, add appropriate amount of salt, and stew with low fire until the radish pieces are soft and thorough.
1 1, out, finished.
Precautions:
1, stew for almost an hour or two, stew until the lamb chops are chewed and deboned.
2, lamb chops should be stewed with a small fire, water should be added at a time, if you need to add water during the stew, be sure to add boiling water.
3. When you stew mutton, you can remove the smell of mutton by putting a few prickly ash. When the radish is stewed with mutton, the radish will also absorb the smell of mutton.