A lamb stew
By VicentaLakin
The lamb is known as the best supplement to the "salvation of the yang" and is used to refill the blood, nourish the liver, improve the blood cycle, and often to improve the color and skin. At the same time, lamb meat is fine, easy to digest, high protein, low fat, high phosphorus fat, lower fat than pork and beef, lower cholesterol content, and can have a double effect of recharge and cold. Winter is a good season for eating lamb and can disperse cold, warm stomachs. The lamb radish is a perfect match, mainly because of three points: first, the radish can go to the smell of the lamb; second, the radish can go with the lamb; and third, the radish can go with the fat of a part of the lamb. Moreover, the white radish tastes so cold that it has the effect of cooling, detoxifying, defusing。
Recipe Recommendations
- mutton 700g
- white radish 300g
- Jiang appropriate amount
- garlic appropriate amount
- grass fruit appropriate amount
- mung bean appropriate amount
- pepper appropriate amount
- tangerine peel appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for A lamb stew
1
Fresh lamb chops into pieces。
2
The lamb is cold and boiled, and is fed with platinum, saliva, which is burned for five minutes, and is washed away with blood。
3
Prepare the spices
4
The lamb and spices are placed in the casseroles, in which peppers, berries, fragrances and green beans are placed in the spice balls。
5
Add wine, ice sugar, appropriate quantities of water, and burn the fire and turn it down for an hour。
6
A radish cutter
7
The lamb stew is added to the radish, salt, wine and a small amount of raw meat, and is cooked for another 10 minutes。
8
Tastes, pots。