Sichuan style lamb chop and radish hotpot recipe-Chinese Food-best chinese food recipes-cooking food

Sichuan style lamb chop and radish hotpot

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I'm very glad to receive the trial of Jiale thick soup treasure. Let's go to the small hot pot^_ ^What can be more warm than a pot of lamb chops and turnips in cold winter? After eating lamb chops, heat some mushroom and side dishes you like. It's so beautiful The essence of Sichuan cuisine is Pixian bean paste. We just need to stir fry the sugar color to get the beautiful red oil. Of course, students who don't eat spicy don't have to worry. Pixian bean paste is not too spicy -

Cooking ingredients

Jiale pork bone soup:1 block

lamb chops:1000g

white radish:1

Pixian bean paste:2 tablespoons

jingcong:1

octagon:4

cinnamon. Fragrant leaves:1 piece. Several pieces

ginger slices, garlic slices:8 pieces. 3 pieces

cooking wine:3 tablespoons

salt. Sugar:moderate amount

ginger slices:moderate amount

millet pepper:several

pepper:20

all kinds of mushroom:moderate amount

with hot vegetables:moderate amount

Cooking Steps

Step1:Sliced Beijing onion, sliced ginger, diced millet and pepper, sliced garli

Step2:White radish peeled, washed and cut into piece

Step3:Wash the leaves of star anis

Step4:Add pepper and ginger into the cut section of lamb chops. Boil with water and blanc

Step5:Blanch the lamb chops and drain the wate

Step6:Put two spoonfuls of sugar into the cold oil in a cold pot (I'm used to stir fry sugar with sugar

Step7:Stir fry until sugar dissolves and bubbles. Turn off the heat immediately after bubbles. Otherwise, it will be easy to paste

Step8:Add two tablespoons Pixian bean past

Step9:Stir fry to produce red oi

Step10:Add onion, ginger, garlic, millet pepper and peppe

Step11:Add star anise leave

Step12:Add a piece of Jiale thick soup, pork bone thick sou

Step13:Turn on the small and medium torches again and stir evenl

Step14:Add lamb chops with boiled wate

Step15:Stir fry and add cooking wine after colorin

Step16:Seasoning with sal

Step17:Add water. Boil over high heat, then turn over low heat, cover and simmer for about 30 minutes (if you use a pressure cooker, the amount of water is no more than lamb chops. Spread the radish and press it for 25 minutes

Step18:When the mutton is about to softe

Step19:Add radish, cover the pot and simmer until the radish is sof

Step20:Turn the stewed lamb chops and turnips into the hot pot. Put on two cilantro dishes. Let's have them After eating the lamb chops, scald the mushroom and side dishes you like. It's beautiful^_ ^