Lamb stewed with radish

Overview

When the weather gets cooler, I crave stew. Not only is it easy to make, but the key is to eat it warmly and warmly. With pork prices remaining high, mutton has become the first choice. As the saying goes, eat radish in winter and ginger in summer. It doesn’t take a doctor to prescribe medicine. Warming mutton and radish stewed together can have the dual effects of tonic and cold protection. It is definitely a popular hard dish on the table in autumn and winter. However, many people are not used to eating mutton and feel that mutton has a strange smell of mutton. In fact, mutton is very delicious after removing the mutton smell. When stewing mutton, adding a few peppercorns can remove the mutton smell. When the radish is stewed with the mutton, the radish will also absorb the mutton's mutton smell. There are generally two ways to stew mutton in our family, slow stewing in an ordinary pot or quick stewing in an electric pressure cooker. The electric pressure cooker is more time-saving, but the pressed lamb is too soft and tastes not as good as slow-cooked meat. Therefore, I usually use the electric pressure cooker to make mutton soup. The soup is fresh and the meat is tender, so it is most suitable for making spicy soup. When it comes to stews, I still prefer to simmer slowly over low heat, allowing the flavor of the seasonings to slowly penetrate into the mutton. After the meat is cooked, add the radish and simmer together until the radish is tender. This dish is ready. The mutton is very tasty and very enjoyable to eat.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cinnamon
• cooking wine
• doubanjiang
• dried chili pepper
• garlic
• green onions
• light soy sauce
• mutton
• old soy sauce
• peanut oil
• star anise
• white sugar
• zanthoxylum bungeanum
• drinking water
• fragrant leaves
• ginger
• radish

Ingredients

Steps

1. 1 Prepare all the ingredients needed to make this [Mutton Stewed with Radish]: first clean the mutton, cut it into small pieces with a knife, and then soak it in water to remove the blood.

   

2. 2 Peel off the skin of the radish, clean it and cut it into cubes. Set aside.

   

3. 3 Prepare cinnamon, star anise, Sichuan peppercorns and bay leaves, then chop green onions into chopped green onions, slice ginger into slices, cut garlic into slices, and cut dried chilies into sections for later use.

   

4. 4 Change the water of the mutton halfway through, and finally drain the water and set aside.

   

5. 5 Take a soup pot and add an appropriate amount of water. After boiling over high heat, put the mutton into the pot. Add 10ml of cooking wine, 10g of green onions, and 10g of ginger slices. Cook for about 3 minutes. Skim off the blood foam first, then remove the mutton and drain the water. Set aside.

   

6. 6 Heat the wok over medium heat until it is hot in the palm of your hand. Pour in 20ml of peanut oil. Turn to high heat and heat until the oil is hot. Add chopped green onion, garlic slices, ginger slices, dried chili segments and Sichuan peppercorns. Saute over low heat until fragrant. Add Pixian bean paste and stir-fry the red oil over medium-low heat. Add the mutton pieces and stir-fry, then pour in 10ml of cooking wine to remove the fishy smell and enhance the aroma. Add the prepared cinnamon bark, star anise and bay leaves.

   

7. 7 Add 3g of white sugar, 5ml of light soy sauce, and 10ml of dark soy sauce, stir-fry until flavourful. Add 1500ml of boiling water, cover and bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

   

8. 8 After the meat is cooked, add the radish that has been cut into hobs, continue to simmer over low heat until the radish can be easily pierced with chopsticks, then use high heat to reduce the juice, and a fragrant mutton stewed radish is ready.