Lamb stewed with radish

Overview

It's getting colder every day these days, and today it's even closer to freezing. I wandered in front of the mutton stall several times, and made a reservation at the seafood stall for a long time. Finally, the cold made the decision for me, and I came back with a large piece of lamb front leg (today I demonstrated the difficult choice syndrome very thoroughly😝️)

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• chicken essence
• cooking wine,,
• coriander
• dried chili pepper
• garlic
• lamb shank
• light soy sauce
• onions
• orange peel
• perilla leaves
• red dates
• rice vinegar
• star anise
• zanthoxylum bungeanum
• chopped green onion
• ginger cubes
• radish
• salt

Ingredients

Steps

1. 1 A group photo of all materials😍️

   

2. 2 Preparation stage: Wash the red radish and cut it into triangular pieces like this (this makes it easier to taste). Wash the mutton leg meat and cut it into small pieces, put it in the pot with cold water, add a little cooking wine, boil it and soak it for a while to let as much blood seep out as possible, which can help remove some of the smell.

   

3. 3 Stir-frying stage: 1. Heat the pan with cold oil, turn on medium heat, add peppercorns and fry until slightly charred, remove and discard. Then add the ginger cubes, garlic granules, star anise, chili peel, and orange peel, stir, and when fragrant, add the onion cubes and stir-fry for a while. Finally, add the blanched mutton. Stir-fry until the water is slightly dry. When the water is slightly dry, first pour a little rice vinegar, let it boil for a while, then pour a little more cooking wine, cover and simmer the soup, add a little light soy sauce, stir-fry until each piece of mutton is well-colored, and turn off the heat.

   

4. 4 Stewing stage: 1. Remove the orange peel from the fried mutton and pour it into the pressure cooker. Add the red dates, add hot water that covers two fingers of the mutton and a few pieces of dried perilla leaves, cover and cook for about 20 minutes.

   

5. 5 `Stewing stage 2: Move the cooked mutton into the casserole. When the soup boils, pour in the radish cubes. After simmering for about five or six minutes, open the lid and add salt and chicken essence. Stew for another three or four minutes until the radish is cooked. Finally, sprinkle with green onions and coriander segments. A pot of warm and appetizing mutton and radish soup is ready.

   

6. 6 Before serving, take photos first😊️. After the first bite, I felt that the pores all over my body were exploding. After finishing a bowl, I felt that it was no problem to go for a winter swim in the water😀️