Stewed radish with lamb leg recipe-Chinese Food-best chinese food recipes-cooking food

Stewed radish with lamb leg

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Mutton leg's nutritional value: 1. It's tender and easy to digest. It's high in protein, low in fat and phospholipid. It's less in fat than pork and beef. It's low in cholesterol. It's one of the delicacies for cold prevention and warm toning in winter; 2. It's sweet and warm in nature. It can be used for both food tonic and diet therapy. It's a good and strong disease removing food. It can nourish Qi, tonify deficiency, warm in the middle, nourish kidney, strengthen Yang, build muscle, and resist the cold effect. Note: 1. Leg of lamb should not be eaten with pumpkin, watermelon and catfish. Eating of leg of lamb is easy to make people stagnant and full of disease; 2. Leg of lamb should not be eaten with dried vegetables; 3. Eating leg of lamb should not be added with vinegar. Otherwise, internal heat will attack the heart; 4. Leg of lamb should not be eaten with buckwheat and bean paste; 5. After eating leg of lamb, it is not suitable to drink tea immediately. It is also not suitable to drink tea while eating leg of lamb.

Cooking ingredients

cooking wine:moderate amount

salt:moderate amount

white pepper:moderate amount

chicken essence:moderate amount

cilantro:30g

Cooking Steps

Step1:Wash the leg of lamb for use.

Step2:Blanch the water in a cool underwater pot and boil for 5 minutes.

Step3:Clean the scallion, ginger and garlic and use it as a knife.

Step4:Cut the radish into diamond pieces for later use.

Step5:Add enough water to the soup pot once, add onion, ginger, garlic, cooking wine, put the leg of lamb in the pot, simmer for 90 minutes, add salt, white pepper, chicken essence, sprinkle with coriander.