Stewed Lamb and Scorpion with Radish

Overview

Mutton ranks among the top three winter supplement meats. Sheep is a pure herbivore. Its meat is tender, easy to digest, high in protein, low in fat, rich in phosphorus-containing fat, and low in cholesterol. As the saying goes, eat radish in winter and ginger in summer. No doctor's prescription is required. Sheep, scorpion and radish are a perfect nutritional combination and are good ingredients to nourish and warm the stomach in winter. Eating more mutton stewed with radish in winter can also protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role. A pot of radish stewed with sheep and scorpion can also have stomach-warming, cold-resistant, anti-aging, beautifying and other effects.

Tags

• hot dishes
• home cooking
• winter recipes
• chenpi
• cinnamon
• cooking wine
• dried chili pepper
• ginger
• green onions
• light soy sauce
• sheep and scorpion
• star anise
• white radish
• fragrant leaves
• pepper
• salt

Ingredients

Steps

1. 1 Prepare ingredients: lamb scorpion, white radish, etc.;

   

2. 2 Thaw the sheep and scorpions, soak them in clean water for 1 hour, and change the water three times; PS: soak in water to remove blood

   

3. 3 Pour cold water into the pot, bring to a boil, remove the sheep and scorpions and drain the water; PS: You can add two pieces of ginger to the pot.

   

4. 4 Put it in a casserole and mix together the ginger, star anise, bay leaves, tangerine peel, cinnamon, pepper, dried chili pepper, cooking wine and light soy sauce;

   

5. 5 Add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 90 minutes;

   

6. 6 Peel the white radish, wash it, cut it into pieces, put it into the casserole where the lamb and scorpions are stewed, and simmer for another 10 minutes.

   

7. 7 Add salt and green onions, mix well, and simmer for another 3 minutes;