Lamb chops stewed with radish
Overview
Mutton is warm in nature. Eating mutton frequently in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging role. Add radish to stew it together, it is a combination of meat and vegetables, which is even more beneficial. I originally wanted to use white radish, which looks good, but we have too many green radish stocks at home, so I used green radish instead. Just as delicious.
Tags
Ingredients
Steps
-
Cut fresh lamb chops into small pieces. Rinse thoroughly with water repeatedly, wash the radish and remove the head and tail.
-
Pour cold water into the pot, pour in the lamb chops, add scallions and ginger slices, and bring to a boil over high heat with a tablespoon of cooking wine.
-
At this time, slice the green onions and slice the ginger. Cut the radish into hob cubes.
-
After the water in the pot comes to a boil, skim off the foam and simmer over medium heat for a while.
-
Remove the lamb chops and drain them.
-
Heat the wok and add oil. Add scallions, ginger slices and star anise and sauté until fragrant.
-
Add the lamb chops and stir-fry. Add a tablespoon of cooking wine and a little light soy sauce and stir-fry for three minutes.
-
Pour the fried lamb chops into the casserole.
-
Pour in enough hot water at one time. Bring to a boil, then turn to low heat and simmer for two hours. When the mutton is almost tender, add the sliced radish and cook until the radish is cooked through. (My carrot picture has mysteriously disappeared.)
-
Finally, add an appropriate amount of salt, sprinkle with a little chopped coriander and serve. The soup is delicious.
