Materials: lamb 700g, white radish 770g, salt 1 spoons, ginger moderate, stew compound seasoning icing sugar, yellow wine moderate, soy sauce icing sugar, icing sugar icing sugar.

Steps:

1, mutton washed.

2, put a large piece of mutton in cold water in a pot, on the fire to boil.

3, after boiling there will be blood foam floating, skim off, and then cook for about 3 minutes to fish out.

4, lukewarm water to rinse off the residual foam on the meat, cut into appropriate size pieces.

5, put the cut pieces of lamb into the casserole, put in the cut ginger, stew meat with the complex seasoning, pour 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 lamb.

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, the cooking process is not suitable to add more water.

7, cover the casserole lid.

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

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

10, time is up, open the lid, take a look, the pot of lamb at this time has been flavored.

11, white carrots peeled and cut roller blade pieces.

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

13, casserole open the lid, high heat juice, put a few pieces of rock sugar into it, can help collect juice, but also to enhance the flavor; see the soup in the casserole gradually less you can turn off the fire.

14, a full-flavored radish stew lamb on the pot.