Chinese Food
Radish and mutton chop in Sichuan style casserole
(730872 views)
I've been lazy for two days without a recipe. Today I'd like to offer you a big dish - Sichuan style casserole - radish and lamb chop. It's a season to eat mutton. Xiao ou, a girl who was far away in Chengdu yesterday, asked me how to steam lamb chops with flour, which aroused my idea of making one too. I went to the supermarket to buy some black goat chops. It's my turn to do it today. I bought this mutton with skin. It's better to have it braised or stewed. Change your mind immediately. Make it. It must be a casserole to make lamb chops. This is the best heat preservation effect. As for the powder steam series, let's talk about it next time. It's cold today. It's raining heavily in summer from time to time. However, fan seldom eats his mother's casserole and mutton casserole. His face is full of happy smile. I'm very satisfied. [happy]
Cooking ingredients
Cooking Steps
Step1:The lamb chops are washed with cold water to remove the blood and slaughtered into large pieces.
Step2:I met a loving radish today. [heart
Step3:Some ingredients prepared.
Step4:Add water to the pot. Add cold water to the slaughtered lamb chops, dried orange peel and ginger slices. Boil over high heat. Keep boiling for a few more minutes. Rinse the boiled lamb chops with cold water to clean the blood foam. Strain to dry. Clean lamb chops and peeled turnips.
Step5:Heat the oil in the wok. When the oil temperature is 80% hot, stir fry the lamb chops until the color is golden. Then stir fry the ginger slices, garlic, bean petals, prickly ash, star anise and cinnamon. Finally stir fry the dried pepper for several times.
Step6:Add water and boil in the wok. Then transfer to the casserole and continue to stew.
Step7:Extra soy sauce, old soy sauce, fragrant leaves, tangerine peel, large flour, cooking wine and crystal sugar. In order to make lamb chops easier to ripen, I poured a little rice vinegar. After all ingredients are added, cover and simmer for about an hour and a half. Add radish and cook for half an hour. Mix salt and chicken essence. Don't cook too dry. Keep part of the soup.
Step8:Take another small casserole. In order to keep the temperature better, dry the small casserole and heat it. Pour in the radish and mutton chops and soup in the large casserole.
Step9:Sprinkle it with chopped coriander foam. Let's go with the heat.
Step10:In the middle of the meal, I snapped a picture of the sail less than the lamb chops. It's so tempting.
Cooking tips:Because it takes a long time to stew. The soup dries very fast. You need to add boiling water in the middle of the process. Then continue. Also, in the early stage of stewing, garlic should be selected. Otherwise, garlic stew will rot in the pot. It will affect the quality of dishes. There are skills in making delicious dishes.
