Braised Lamb and Radish in Brown Sauce

1. A leg of lamb.

2. Cut into pieces.

3. Put cold water into a pot, add ginger slices, and blanch with cooking wine.

4. Wash the foam with warm water and drain it.

5. Put oil in the pot, add lamb and stir fry. Cook in cooking wine, light soy sauce, and sugar (already stir fried), stir fry and color, then add ginger, garlic, chili, and spices and stir fry until fragrant.

6. Transfer to the rice cooker and simmer with water for 25 minutes.

7. Cut red radish into rolling blades.

8. Put it into the lamb, season with salt, and cook for about 15 minutes.

9. The soup is delicious and warm, nourishing and warming up.