Clear stewed lamb stew as follows:

Main ingredients: lamb, scallions, ginger.

Accessories: cooking wine, dahurica, white radish, parsley, scallion, lard, salt.

1, stewed mutton, be sure to buy mutton with skin, the surface of the residual hair cleaned off, washed, and then cut into small pieces, put into the water to soak for an hour, soak the blood out, can reduce the fishy taste, and to avoid the soup color black.

2, cut some green onions, ginger, pour some water into the pot, put the clean lamb, add some green onions, ginger, and then pour a tablespoon of cooking wine, blanch on high heat, cook out the foam with a spoon skimmed off, it is the residual blood, and then fished out of the water rinse clean.

3, another pot, the pot into a small piece of lard, melted and poured into the blanched mutton, stir-fry a while with a small fire, stir-fry until the color is golden, fry the fat in the mutton, so that the fatty acids with the stink quickly evaporate, so that the stewed mutton soup has no stink.

4, add onion, ginger stir fry, pour into the soup pot, add enough boiling water, add 2 slices of Angelica dahurica, add a spoonful of cooking wine, no lid, cook with high heat for 20 minutes.

5. When the soup color becomes milky white, cover and continue to simmer for 30 minutes over low heat. Wash the white radish, peel it and cut it into pieces, put it into the pot, add the right amount of salt and simmer for another 20 minutes.

6, out of the pot before adding the appropriate amount of white pepper and stir well, you can be served, sprinkle with chopped green onions, parsley end, delicious radish stew lamb is ready, the flavor is particularly fresh and tasty.