Production method:
Step 1: Peel the white radish, cut off the tail, then cut it into hob blocks with uniform size for use, and chop the mutton into small pieces for use. Break the ginger, chop the onion, cut into small pieces and put them in a bowl for later use.
Tip: It is best to choose lean mutton or leg of lamb for mutton, so that the soup will not be greasy.
Step 2: Take a pot, add a proper amount of clean water, blanch the cut mutton in the pot, skim the foam after the fire is boiled, and the purpose of blanching is to remove the blood foam from the mutton and dump the blanched mutton for later use.
Step 3: Heat the wok and add the right amount of oil to the wok. The purpose of sliding pot is to prevent mutton from touching the pot. After pouring out the hot oil, add the processed mutton, stir-fry for 3 minutes with low fire, stir-fry the mutton until fragrant, and pour a proper amount of white wine from the side of the wok (the purpose of adding white wine to the wok is to reduce the fishy smell of the mutton). Stir-fry a few times, then put the chopped ginger and onion into the wok.
Step 4: Then add an appropriate amount of water to the pot, and simmer for 40 minutes after the fire is boiled. In the process of cooking mutton soup, the floating foam must be removed again (so that the boiled soup has no odor).
Step 5: When we were cooking mutton soup, we made a mala Tang in the water. Take a bowl, add garlic 30g, millet spicy 15g, appropriate amount of soy sauce, appropriate amount of salt and a small amount of sugar, add sesame oil 5g, then add chopped green onion and coriander, and stir all seasonings evenly for later use.
Tip: this can be eaten directly in the dip, or you can add some mutton soup to drink.
Step 5: After the mutton is stewed for 40 minutes, add the chopped turnip, turn to low heat and continue to stew for 20 minutes (the radish is cooked thoroughly), then add appropriate amount of edible salt and a little sugar to taste, and finally add appropriate amount of pepper. Mutton soup can be eaten after seasoning.
Stew radish mutton soup, don't go directly to the pot, two more steps, delicious broth. The two extra steps mentioned in the title refer to blanching the bacon and frying it with white wine to remove the fishy smell.
At this time, a bowl of delicious radish mutton soup is ready. Here are three tips for stewing radish mutton soup: First, it is best to choose lean lamb chops or leg of lamb for mutton; Second, the mutton must be stir-fried after blanching, and the excess sheep oil in the mutton will be fried, so that the stew will not be greasy; Thirdly, mutton has a strong smell, so it is necessary to add a proper amount of high-alcohol liquor and ginger onion in the frying process, which is very important for removing the smell, so it is essential.