Step 2, put a large piece of mutton into the pot in cold water and boil it on fire;

Step 3: After boiling, blood foam will come out, skim it off, cook for about 3 minutes, and take it out;

Step 4, warm water is used to wash away the residual floating foam on the meat and cut it into pieces of appropriate size;

Step 5: Put the sliced mutton into the casserole, add the sliced ginger, compound seasoning for stew, and add yellow wine and soy sauce. You can pour a little more rice wine. I poured half a bottle. It can also be changed into cooking wine, but I personally prefer to use yellow wine to make mutton;

Step 6: Add clear water, as long as the amount of water does not exceed the ingredients in the pot. If you want to stew for a long time, you can put more water. Add enough water at a time, and it is not suitable to add water during cooking;

Step 7, cover the casserole;

Step 8: put the casserole on the stove, fire it, and boil it with great fire;

Step 9: After the fire is boiled, keep the fire for about 10 minutes, and then turn to medium and small fire for stewing for about 35 minutes;

Step 10 After the time is up, open the lid and have a look. The mutton in the pot is delicious at this time.

Step 1 1 peeling white radish and cutting hob blocks;

Step 12 Put the chopped white radish into a casserole and bring it to a boil; Turn to low heat and cook for 5 minutes, then open the lid and season with appropriate amount of salt;

Step 13: open the casserole, collect the juice over high fire, and put a few pieces of rock sugar in it, which can help collect the juice and improve the taste; Turn off the fire when you see that the soup in the casserole is getting less and less;

Step 14

A delicious radish stewed mutton is served.

Step 15 This dish made of Kunbo casserole, the mutton is very tasty. Although it is soft and rotten, it is not as soft and rotten as the pressure cooker. It tastes good and is very enjoyable for the whole family. Moreover, this casserole has a large capacity, so it is no problem to add more ingredients. If there are many people at home during the Chinese New Year, a large pot of stew is enough to eat!

Method 2

Food raw material

Ingredients: 400g of mutton, 50g of white radish, 5g of garlic sprout 1 small piece, appropriate amount of aniseed and cinnamon.

Ingredients: 30g of cooking oil, 3 tsps of red oil, 3 tsps of soy sauce, 3 tsps of broth, 3 tsps of cooking wine1/,a little pepper, 3 tsps of bean paste, 2 tsps of refined salt, and 2 tsps of monosodium glutamate1/.

Step 1 Wash mutton and cut into pieces, wash white radish, peel and cut into pieces, wash ginger and pat it loose, and wash garlic seedlings and cut into pieces.

Step 2: Put oil in the pot, heat it, add ginger, aniseed, cinnamon, bean paste and mutton, stir-fry until fragrant, add cooking wine and broth, and heat it with medium fire.

Step 3: Add white radish, salt, monosodium glutamate, pepper and soy sauce and cook thoroughly until it tastes delicious. Add garlic sprouts and red oil and cook for a while.

Method 3

Ingredients and raw materials

Ingredients: 500g mutton, 0/000g radish/kloc, 0/0g dried tangerine peel/kloc.

Ingredients: cooking wine 1 5g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

Step 1 Wash radish, peel and cut into blocks. Wash mutton and cut it into strips or pieces. Wash the dried tangerine peel, wash the ginger and smash it. Wash the onion and cut it into sections.

Step 2: Put the mutton and dried tangerine peel into the pot and boil with strong fire, remove the floating foam and cook with slow fire for half an hour.

Step 3: Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and serve in a bowl.