Chinese Food
Late taste radish mutton soup
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When I was a child, my grandma would buy white radishes as soon as autumn and winter changed. The old man always has a lot to say about food. What's carrots in autumn and winter compete with ginseng, go to bed with carrots and ginger, no need for doctors to prescribe Prescriptions, frost radish gold doesn't change and so on. In exchange for the recipe to induce my little friend who doesn't like vegetables to eat more radishes. When she said nothing, grandma began to make a new pattern in practice. Today, she cooks meat, tomorrow, she cooks chicken. The day after tomorrow, she steams and eats it. The day after tomorrow, she fried and eats it. It can be done for a month without heavy samples. I'm so interested in eating. Most of it was raised by grandma. It's very interesting to see that a kind of food can change so many forms.
Cooking ingredients
Cooking Steps
Step1:Separate the fat part and the thin part of mutton. Cut them into thin threads.
Step2:Medium heat. Add a small amount of cooking oil. Add chopped ginger and a small amount of dry pepper. Stir fry for a while. Stir in the fat mutton shreds after the stir fry until the oil is out. The appearance is golden. When you don't like eating fat meat, you can take out the fat residue. Let it stay.
Step3:Add the thin shredded meat directly. Stir fry and cut into pieces.
Step4:Pour in a large amount of clear water. Add some salt after boiling; cover the pot and cook for about 10 minutes.
Step5:Shred the radish. Put it into the pot. Cook until it's soft and hard as you like.
Step6:Sprinkle a little white pepper. Add the chopped coriander and onion. Absolutely no smell. It's delicious and spicy. It's very suitable for warm tonic in autumn and winter.
Cooking tips:Mutton soup is best served with sirloin. The meat is more tender. Choose the one with a little fat at the bottom. It can make the soup taste stronger. There are skills in making delicious dishes.
