Braised lamb belly with radish

Overview

Eating mutton in winter warms the spleen and stomach.

Soak the lamb belly in bleeding water first, then blanch it in a pot to remove the blood foam.
Cut the radish into cubes with a hob, and prepare the marinade package, garlic, ginger and green onions.
Heat oil in a pan and sauté ginger and garlic.
Pour in the blanched mutton and ginger and stir-fry together.
Pour in cold water, put the marinade package in the middle, and add the green onions to the pot.
Add a few grains of rock sugar, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.
After simmering the mutton, add a spoonful of dark soy sauce, add a little salt, stir-fry until the juice is reduced and remove from the pot.
After simmering for 40 minutes, the mutton is tender in your mouth and the radish is soft and flavourful.