Wash the mutton;

Step 2Put the large piece of mutton in cold water in a pot, and boil it on the heat;

Step 3There will be blood froth floating after boiling, skim it off, and boil it for another 3 minutes or so and fish it out;

Step 4Warm water rinses off the froth remaining on the meat, and cut it into suitable sized pieces;

Step 5Put the cut pieces of mutton in a casserole dish, and put in the chopped ginger slices 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; see the casserole in the The soup can be turned off;

Step 14 a full-flavored radish stewed mutton on the pot.

Step 15Kunbo casserole dish made of this dish, the lamb is very flavorful, although soft, but not pressure cooker pressure out of the kind of soft rotten degree, eat up the texture is very good, a family of young and old to eat up 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 the lamb into pieces, wash and peel the white radish and cut it into pieces, wash and pat the ginger, wash and cut the garlic cloves into pieces.

Step 2Put the oil in the pot, heat, put ginger, big material, cinnamon, bean paste, mutton stir-fry flavor, inject wine, soup, with medium heat.

Step 3 add white radish, salt, monosodium glutamate, pepper, soy sauce burn through to taste, add garlic cloves, red oil can be slightly burned piece.

Main ingredients: 500 grams of lamb, 1000 grams of radish, 10 grams of peel.

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

Step 1Wash the radish, peel and cut into cubes. Wash and cut 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 and tangerine peel into a pot and boil with strong fire, beat off the floating foam, and change to mild fire to cook for half an hour.

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Step 3 add radish, ginger, green onion, cooking wine, salt, stew until the radish is cooked, add monosodium glutamate (MSG), and serve in a bowl.