Lamb backbone and roasted radish

Lamb backbone and roasted radish

Overview

Buy the lamb chops, use the short ribs for dry frying, and use the remaining backbone for soup or stew. I saw some ready-made white radish at home, so I brought it and braised it together. This time I didn’t boil sugar for the braised sauce, I just used braised soy sauce for coloring. The coloring was still great, and of course I don’t need to praise the taste, it was great.

Tags

Ingredients

Steps

  1. Blanch the lamb spine in boiling water and dry.

    Lamb backbone and roasted radish step 1

  2. Cut the white radish into cubes about 1.5cm square.

    Lamb backbone and roasted radish step 2

  3. Onions, ginger, and peppercorns are ready.

    Lamb backbone and roasted radish step 3

  4. Heat oil in a wok, add onions and ginger and fry until fragrant.

    Lamb backbone and roasted radish step 4

  5. Add the lamb backbone and stir-fry.

    Lamb backbone and roasted radish step 5

  6. Add 2 tablespoons of braised soy sauce.

    Lamb backbone and roasted radish step 6

  7. Fry the backbone until browned.

    Lamb backbone and roasted radish step 7

  8. Add water until the water is level with the mutton bones.

    Lamb backbone and roasted radish step 8

  9. Add the radish, peppercorns, cooking wine, aniseed, salt and oyster sauce.

    Lamb backbone and roasted radish step 9

  10. Cover, boil the pot and simmer over low heat, turning twice in the middle

    Lamb backbone and roasted radish step 10

  11. Prepare some coriander and green onions.

    Lamb backbone and roasted radish step 11

  12. After about 40 minutes, simmer the soup to remove the oil, add onions and coriander.

    Lamb backbone and roasted radish step 12

  13. Stir well.

    Lamb backbone and roasted radish step 13