A lamb stew
By VicentaLakin
The lamb is a good addition to the autumn winter. It is fine, tasteful and rich in nutrients. However, those suffering from acute inflammation, external fever, skin acreage, etc. due to the flaming fever of the sheep, should all eat the lamb. White radish can be cooked with mustard oil, coarse fibres, which have the effect of promoting digestion, enhancing appetite, accelerating gastrointestinal creeping and coughing. And white radish tastes like singan and sex cool. Together with the hot lamb, it can just ease the heat of the lamb, and it's even richer in taste。
Recipe Recommendations
- lamb chops 1800 grams
- white radish half a
- green onions a
- fresh ginger a
- pepper a pinch of
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt a little
- salty and fresh
- stewed
- several hours
- ordinary
Steps for A lamb stew
1
Sheep chops up into small pieces and cleans up
2
With cold water and boiled fire
3
When the water's ready, the sheep that boils out the blood
4
Reload the pot with hot water, add all the sauce except salt to the pot, and burn the fire
5
Put the sheep in the pot, cover it up, the little fire is soft
6
The radish shaves off the skin
7
Cut to roller
8
It's in the sheep's canteen, it's even, it's covered, it's on fire for about 15 minutes, it's a little salt before it comes out, and it's even
9
The lamb is soft, the radish is juicy, it tastes goodA lamb stew Make Tips
1. Place the lamb ribs in a pot with cold water and bring to a boil to force out the internal blood;
2. Then transfer to boiling water to keep the meat tender and prevent it from becoming tough;
3. After the lamb ribs are stewed, add the radish chunks, simmer briefly, and then serve;
4. Add salt just before serving to reduce salt intake;
5. Use a pressure cooker if you are in a hurry;
6. Seasonings can be adjusted according to personal taste.