Foodabc Festival food customs Minor Cold

Stewed Lamb with Green Radish

2024-05-24 03:00:07 1071

The simplest and most nutritious way to eat high-quality lamb is through clear stewing. Keeping an eye on the stew pot, slowly simmer the lamb until it melts into the mouth. The soup can be more or less, and the ingredients and seasoning are only to remove the fishy smell of the lamb. The key is also to be patient and caring< br>

Details of ingredients

mutton500g
Green radishHalf root

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make Stewed Lamb with Green Radish

1. Wash the lamb and cut it into slightly larger pieces. Soak it in clean water for at least 4 hours in advance, and change the water multiple times in between;
2. Put cold water into the pot,
3. Bring to a boil on high heat for 2 to 3 minutes. After removing the foam, remove the lamb and rinse thoroughly with non hot water;
4. Cut green radish into rolling blades, put all spices, including ginger and dried hawthorn, into a tea bag for later use;
5. Put the lamb into a stew pot or clay pot and add seasoning packs;
6. Add sufficient hot water;
7. Bring to a boil over high heat and add an appropriate amount of cooking wine. Bring to a boil again, then reduce the heat and cover the pot and simmer slowly until the lamb is almost cooked and tender;
8. Add carrots and continue to stew until the carrots are cooked and tender;
9. Continuously removing floating foam during this process;
10. Taste whether the lamb has reached the desired level of ripeness and seasoning with an appropriate amount of salt;
11. Add an appropriate amount of freshly ground pepper powder to season;
12. Put it into a soup bowl, sprinkle an appropriate amount of cilantro, and it's ready.