Stewed mutton with radish

Overview

Stewed mutton with radish belongs to Sichuan cuisine, and the main technique is stewing. The radish is soft and rotten, has a light fragrance, and has the effects of clearing phlegm and relieving cough, warming and replenishing qi. White radish has the function of enhancing the body's immunity, helping to enhance the body's immune function and improve disease resistance. Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. Mutton is warm in nature. Eating mutton often in winter can not only increase body heat and resist cold, but also increase digestive enzymes. It is of great benefit to malnutrition, soreness of waist and knees, and all diseases of deficiency and cold. It has the functions of tonifying the kidneys, strengthening yang, and tonifying deficiency and warming.

Tags

• hot dishes
• balsamic vinegar
• cooking wine
• coriander
• green radish
• material package
• mutton
• onions
• ginger
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the mutton and cut into cubes.

   

2. 2 Thinly slice green radish.

   

3. 3 Cut green onion into sections, slice ginger, and mince red pepper, green onion, and coriander.

   

4. 4 Add bay leaves, nutmeg, tangerine peel, angelica dahurica, cumin, and Sichuan peppercorns to the bag.

   

5. 5 Blanch the mutton and remove the foam.

   

6. 6 Leave the base oil in the wok, add onion and ginger and stir-fry.

   

7. 7 Add soy sauce, cooking wine, and balsamic vinegar and stir-fry.

   

8. 8 Add to package.

   

9. 9 Pour in boiling water to cover the mutton, bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half.

   

10. 10 Add salt and green radish slices and simmer for ten minutes.

    

11. 11 Remove from the pot and put into a basin, add minced red pepper, minced green onions and minced coriander.