Ingredients Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of peel. Ingredients: 15 grams of wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate. Step 1 Wash the radish, peel and cut into cubes. Wash and cut the lamb into strips or cubes. Wash and clean the tangerine 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 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 through, add monosodium glutamate (MSG), fill the bowl that is ready Step 1 wash the mutton;

Step 2 put a large chunk of mutton in a pot of cold water, on the stove to boil;

Step 3 after boiling there will be blood froth floated, skimmed off, and then boiled for about 3 minutes to fish out;

Step 4 rinse off the meat on the residual foam in the lukewarm water, cut into the appropriate size of the pieces;

Step 5 add the blood froth on the meat, and cut into pieces, and then cut into pieces;

Step 4 remove the meat on the meat, and then cut into pieces.

Step 5Put the cut pieces of lamb into the casserole, put in the cut ginger, stew meat with the complex seasoning, 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 water, the amount of water does not exceed the ingredients in the pot is good. If you want to stew for a longer time, you can put a little more water. Add enough at one time, it is not suitable to add more water during the cooking process;

Step 7 cover the casserole lid;

Step 8 casserole on the stove, open the fire, high heat to boil;

Step 9 after the high heat boil, keep the high heat for about 10 minutes or so, and then turn to the medium-low heat to simmer for about 35 minutes;

Step 10 when the time is up, open the lid, take a look at it, and the lamb in the pot This time has been flavored;

Step 11 white radish peeled and cut hobnail pieces;

Step 12 put the cut white radish pieces into the casserole, high heat boil; turn to medium-low heat to cook for 5 minutes, and then open the lid, put the right amount of salt to taste;

Step 13 casserole open the lid, high heat juice, put a few pieces of rock sugar into it, it can help to collect the juice and can also enhance the flavor; to see the casserole in the

Step 14

A full-flavored lamb stew with radish is ready to be served.

Step 15Kunbo casserole made this dish, the lamb is very flavorful, although soft but not pressure cooker pressure out of the kind of soft and rotten degree, 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.

Step 1: Wash and cut lamb into cubes, peel and cut white radish into cubes, wash and pat ginger, wash and cut garlic cloves into pieces.

Step 2Put oil in a wok, heat it, put in ginger, daikon, cinnamon, bean paste, mutton and stir-fry to get the flavor, inject cooking wine, stock, and burn it with medium heat.

Step 3 Add white radish, salt, monosodium glutamate (MSG), pepper, soy sauce and cook through to taste, add garlic cloves and red oil and cook for a while.