Stewed mutton with green radish

Overview

The simplest and most nutritious way to eat good lamb is to stew it. Holding the stew pot, slowly simmer the mutton until it melts in your mouth. You can add more or less soup. The ingredients and seasonings are just to remove the fishy smell of the mutton. The key is to be patient and loving. How to remove the mutton from mutton has always been a very important issue. We talk a lot about getting rid of the mutton here. Some people also like to have a bit of flavor. If there is no mutton at all, they think it is not mutton. I have summarized a few things, and I don’t know if they make sense. Let’s take a look: 1. Soak the mutton in water in advance, and change the water several times in the middle; some people say that soaking mutton in milk can remove the mutton, but I haven’t tried it yet, mainly because I don’t want to give up milk; 2. Soaked mutton still needs to be blanched to remove blood foam and impurities; 3. Necessary spices for removing muttons, such as Sichuan peppercorns, star anise, fennel, bay leaves, grass fruits, etc., a little bit of each, but not too much; if it is braised or barbecued, you can also add chili and cumin; if it is stewed, add some pepper to enhance the flavor; add a few hawthorns or dried hawthorns, not only to remove the fishy smell, but also make the mutton easier to cook; 4. Ingredients that can remove the odor, the first is radish, white radish, green radish, carrot are all good; secondly there are onions, coriander, etc., which can remove the odor and increase the freshness. In particular, radish cannot be missing from the stew. White radish is the best, and green radish is also very nutritious. Even if you don’t like eating it, removing it as a seasoning can also increase the fresh taste of the mutton soup. Today I am making a stewed mutton dish. Although I use the leftover bits and pieces from dumplings and kebabs, it is definitely the best mutton. It is half a free-range sheep sent by my husband’s relatives. I didn't have time to buy white radish, so I used the green radish at home, which is a specialty of my hometown - Weixian radish that tastes as good as Yantai Apple Laiyang Pear! What a homely flavor! Stewed until the bones are crispy and the meat is tender, it almost melts in your mouth, and the taste is extremely fresh.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• osamu
• banquet dishes
• lunch
• cao guo
• cooking wine
• coriander
• dried hawthorn
• ginger
• green radish
• mutton
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• pepper
• salt

Ingredients

Steps

1. 1 Wash the mutton and cut it into slightly larger pieces, soak it in water for more than 4 hours in advance, and change the water several times;

   

2. 2 Pour cold water into the pot,

   

3. 3 Boil over high heat for 2 or 3 minutes. After the foam is removed, remove the mutton and rinse it with hot water that is not scalding;

   

4. 4 Cut the green radish into hob pieces, put all the spices including ginger and dried hawthorn into tea bags and set aside;

   

5. 5 Put the lamb into a stew pot or casserole and add the seasoning packet;

   

6. 6 Add enough hot water;

   

7. 7 Bring to a boil over high heat, add an appropriate amount of cooking wine, bring to a boil again, turn to low heat, cover the pot and simmer until the mutton is basically cooked;

   

8. 8 Add radish and continue to stew until radish is cooked;

   

9. 9 In the meantime, keep beating off the foam;

   

10. 10 Taste whether the mutton is cooked to your liking and add an appropriate amount of salt to taste;

    

11. 11 Add appropriate amount of freshly ground pepper to taste;

    

12. 12 Transfer to a soup bowl and sprinkle with appropriate amount of coriander.