Chinese Food
Radish and mutton chop pot
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It's a cold winter. What's better than a steaming hot pot? This lamb chop. Radish. It's warm to eat.. Do it, do it. -
Cooking ingredients
Cooking Steps
Step1:Add cooking wine, ginger slices and rattan pepper to the water. Bring to a boil.
Step2:After boiling the bleeding foam, wash it with hot water and control the water for standby.
Step3:Take the casserole. Turn to a small heat after the heat is high. Add the dried pepper, spicy Douchi, ginger, garlic, fragrant leaves and star anise. Stir fried.
Step4:Join the lamb chop. Turn to fire.
Step5:Add in soy sauce, soy sauce, oyster sauce, vinegar, cooking wine and sugar.
Step6:Stir evenly.
Step7:Add boiling water.
Step8:Turn the heat to a small one and simmer for an hour and a half.
Step9:Time's up. Add carrots and carrots.
Step10:Cook for another half an hour and you'll be seasoned with salt.
Step11:Have some lamb chop and radish and start to wash.
Step12:Lamb chops are spicy. Fresh. Fragrance. Taste.
Step13:The radish will melt at the entrance.
Step14:It's hot.
Step15:Super satisfied.
Step16:I have tofu fruit to rinse. It's very juicy.
Cooking tips:Salt last. Do not touch the cold water after the mutton chops are blanched. No matter whether they are washed or stewed with water, they are boiled with hot water. Vinegar is to speed up the soft rot. Carrots need to be stewed for a long time before they taste good. So cook them in advance. Don't rinse them. There are skills in making delicious dishes.
