Lamb stewed with radish
Overview
When eating lamb chops in autumn and winter, be sure to share it with your family. During this period, the body is prone to cold hands and feet, poor qi and blood circulation, etc. Mutton has the special effects of warming and replenishing qi and blood, appetizing and strengthening the spleen, promoting blood circulation, and improving the body's resistance. Autumn and winter are the best times to eat mutton as a tonic. It can be said that warm mutton is a perfect food with high protein and low fat. Making mutton soup with radish can release the dietary fiber and vitamins of radish to achieve nutritional balance and complementation.
Tags
Ingredients
Steps
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Chop the lamb chops into small pieces, clean them, and soak them in cold water until they reach room temperature. Pour out the blood.
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Wash the green radish, peel and cut into pieces.
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Cut the onions with a hob, slice the ginger, and set aside the garlic.
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Put the mutton chops into the pot, add water and bring to a boil over high heat. Wash off the scum from the blanched mutton. Use warm water as much as possible when washing.
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Heat oil in a wok, add onion, ginger and garlic and saute until fragrant.
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Add the mutton, add light soy sauce, and stir-fry for 3-5 minutes.
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Put the stir-fried mutton into a casserole, add an appropriate amount of water to cover the mutton, add an appropriate amount of wolfberry, bring to a boil over high heat, then turn to medium-low heat and simmer for an hour.
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After an hour, add the radish, appropriate amount of salt, and continue to simmer for half an hour. When the radish is soft, take it out of the pot.
