Main IngredientsLamb 650g

White Radish 450g

Supplementary IngredientsOil 4g

Salt 4g

Sugar 50g

White Pepper 1g

1 Onion

Ginger 1pc

Aromatic Leaf 3pcs

Spicy Pepper 15pcs

Dashi 1

Cardamom 1

Dry chili 1

Cumin moderate

Cinnamon 1 small piece

Materials Wine 2 tablespoons

Red braised lamb

1. lamb washed and cut into small pieces

2. spices into the spice box

3. white radish cut off two 2cm thick slices, use chopsticks to poke some small holes in the radish

4. Cold water into the lamb, cooking wine and a radish slices cooked until boiling, fish out and control the water (at the same time, pressure cooker with the right amount of water to boil)

5. Stir frying pan with a little bit of oil and 50 grams of sugar stir frying on low heat

6. Stir frying to the disappearance of the small bubbles, the color of the sugar is bright red

7. Quickly poured into the tablespoon of boiled water into the Sugar color

8. Tighten the water of the lamb into the sugar color and boil for 2 minutes to color

9. Onion cut into large pieces and pat loose, ginger pat loose

10. Then the lamb along with the sugar color into the pressure cooker, add green onion, ginger, material box, another piece of white radish. Seasoned with salt, cooking wine, pepper, seasoning

11. Cover, add the valve and boil on high heat to medium heat for 15 minutes to turn off the fire natural gas

12. The remaining radish cut into elephant-eye pieces

13. Pour the mutton broth into the frying pan and add the white radish pieces stewed until the radish 7 minutes cooked

14. Pour in the mutton with the burned to the soup can be appropriate

Cooking Tips If you like the radish to be soft, you can cook it together with the lamb