Stewed mutton chops with radish
Eating radishes in winter and eating ginger in summer. Some people said they ate radishes and drank tea, which made the doctor crawl all over the street with anger: radishes enter the city, but the doctor closes the door... There are many such statements, but they all mean the same thing, that is, it is very good to eat radishes in autumn and winter.
Recipe Recommendations
- radish appropriate amount
- lamb chops appropriate amount
- coriander appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cumin appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Stewed mutton chops with radish
1
Wash the mutton chops, blanch them in water, add a few slices of ginger and a few onions in the water, and pour a little cooking wine. Blanch for 2-3 minutes, remove it, pour away the water, and repeat blanching again.
2
Heat a little oil in a frying pan, saute chives, ginger and garlic, add in the drained lamb chops and stir fry (personally feel that adding this process will make it more fragrant. If you don't go through this process, just stew directly).
3
Stir fry for a moment, out of flavor, pour into the casserole, add boiling water, add enough at a time. Add a few pepper, one star anise and a few cumin and simmer over low heat. I didn't look at the time, but it felt like it had been more than an hour, nearly two hours.
4
Cut the radish into hob pieces. Don't put it in early. Add it when the mutton chop soup is almost cooked. It is enough to stew for 15 minutes.
5
Add seasonings and sprinkle with cilantro before serving.