Chinese Food
Stewed mutton with radish
(66348 views)
Nourishing in autumn and winter. The soup is clear and tender. I like it very much. ——2014.9.18-
Cooking ingredients
Cooking Steps
Step1:Cut the lamb into small pieces.
Step2:Soak in clear water for 2 hours. Change water for 2 times.
Step3:Mutton in cold water. Add ginger slices and yellow rice wine. Boil over high heat.
Step4:Boil the blood foam from the mutton.
Step5:Skim off the froth, take out the mutton, wash it with hot water, and drain for standby.
Step6:Wash the radish, peel it and cut it into hobs.
Step7:Take water in the pot. Put a little salt. Blanch the radish. Take it out for use.
Step8:Put mutton, dates, scallions, ginger slices and a little yellow wine into the soup pot. Add enough water. Boil over high heat.
Step9:Turn the heat to low and simmer for an hour until the meat is basically mature (please adjust the time according to the size of mutton). At this time, the soup in the soup pot is clear. There is no foam.
Step10:Add in the radish. Cook until the radish is ripe. Mix in salt and pepper. If you like coriander, you can add the end of coriander.
Step11:The soup is clear and fragrant. It has no mutton smell. It's only fragrant and nutritious. It's absolutely a good tonic in autumn and winter.
Cooking tips:1. Ginger slices should not be peeled. Ginger skin is cold. Mutton is warm. Ginger skin can prevent fire. 2. Mutton cannot be eaten with pumpkin. Otherwise, it is easy to get xianggangjiao and jaundice; 3. Mutton should not be eaten together with vinegar, chestnut and tea; 4. If mutton is processed strictly according to the steps in the recipe, mutton has no smell and the soup is clear and visible; 5. I wish you good health and a happy life. There are skills in making delicious dishes.
