material
Ingredients: 500g mutton, 300g radish, a little ginger, coriander, salt, pepper and vinegar.
working methods
1. Wash the mutton and cut it into 2cm square pieces.
2. Wash the radish and cut it into 3 cm square pieces.
3. Wash and cut the parsley. Put mutton, ginger and salt into a pot, add appropriate amount of water, boil with strong fire, then simmer for 1 hour, then add radish pieces to cook, add coriander, pepper and a little vinegar to taste.
Mutton stewed radish practice 2,
material
Mutton, pepper, aniseed, onion, ginger, radish, coriander.
working methods
1. Because I know the skill of cattle is not good, which mutton I can unload is which, so this bowl of mutton is rich in content, with two sheep scorpions, a sheep tail, a leg of lamb and a mutton brisket.
2. The mutton is soaked in clear water.
3. Tie the mutton tightly with boiling water, remove the blood foam, then put it in a clear water pot for 40 minutes, and add spices such as pepper, onion and ginger. After the mutton is stewed, put the radish cut into small pieces into the pot and stew for 10 minutes, and sprinkle with coriander powder.
Mutton stewed radish practice three,
material
600g of mutton, carrot 1 root, 4 carrots, 6-8 slices of ginger, brine 1 packet, star anise 1, 2 garlic cloves and 2 tablespoons of sesame oil.
working methods
1, put 2 tablespoons of sesame oil in the pot, add ginger slices and stir-fry until the mutton is slightly burnt, add a little boiling water (about 150cc), then pick out the mutton and rinse it with a faucet (this step removes the fishy smell of the mutton);
2. Take another pot, add mutton and all ingredients, pour boiling water, bring to a boil over high fire, put it into Datong electric cooker, and put 2 cups of water in the outer pot until soft and rotten.
Practice 4, stewed mutton with white radish
material
250g mutton, radish 150g, medlar 1 teaspoon, aniseed 1 teaspoon, 2 sections of green onion, 2 slices of ginger, 2 teaspoons of cooking wine 1 0ml, salt1teaspoon, and pepper1/.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.
2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.
3. Heat the oil in the casserole with medium heat, add green onions, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.