Chinese Food
Stewed radish with lamb chop
(181942 views)
The cured lamb chops are stewed with their own salt taste and sweet radish. Compared with the stewed radish with fresh mutton, they have another flavor. Let's see how to stew Hunan people's special preserved vegetables. Stewed radish with preserved lamb chops. Share a salty and delicious taste with you.
Cooking ingredients
Cooking Steps
Step1:Lamb chops (lamb chops. It should be salted mutton blown by the wind in the last month. It's made by a black goat raised by a friend in the mountain. The simplest way is to marinate it with salt and then hang it in a ventilated place. It can be eaten for a long time) wash it twice with warm water, cut several pieces of it, boil it in a pot with cold water, change the water and then boil it for later us
Step2:Clean the dried peppers, cut the slanted sections of fragrant garlic, and cut the 45cm thick sections of white radish into four pieces for standby
Step3:Drain the wax sheep into the pressure cooker and add water. The amount of water is less than that of the lamb chops. Steam and simmer for 15 minutes
Step4:Then add the white radish and dried chilli, and then turn to a small fire and simmer slowly. Don't cover the valve tightly here. Stew until the white radish is transparent. Take out the dried chilli, mix the chicken essence, and put the garlic section to boil.
Cooking tips:1. The salt taste of lamb chops is heavier. Boiling twice with boiling water can reduce the salt taste. In addition, when stewing, don't mix the salt with white radish. The salt taste is enough. 2. When stewing with white radish, it is suggested not to use pressure cooker. Use the most common pot to stew slowly. The taste will be more harmonious. 3. Add a little dry pepper to make it taste better. Don't just clip it off when eating. 4. It's different from fresh mutton. It doesn't need spices. It needs pure taste. There are skills in making delicious dishes.
