Wash the lamb chops and cut into pieces, add water to the pot, add cooking wine, blanch the lamb chops for 2 minutes, take out, wash the white radish, cut it into hob blocks, slice the ginger and cut the onion, add appropriate amount of water to the pot, add ginger slices and green onions, bring to a boil over high fire, add the lamb chops and white radish, and cook for about 2 hours on medium fire. Finally, add salt and soy sauce to taste, and sprinkle coriander on the pot.

How to stew mutton

Main ingredients:

800g of white radish and 500g of lamb chops.

Composition:

Ginger 1, onion 1, salt 6g, soy sauce 5g, coriander 1.

Stewed mutton with white radish;

1. Wash the lamb chops and cut them into pieces.

2. Add clear water to the pot, add 1 tbsp cooking wine, add the lamb chops and blanch for 2 minutes, and take them out.

3. Wash white radish, cut into rolling blades, slice ginger 1, and cut onion into sections.

4. Put a proper amount of water in the pot, add ginger slices and onion segments, and bring to a boil.

5. Add lamb chops and white radish pieces and cook on low heat for about 2 hours.

6. Finally, add a little salt and 1 tablespoon soy sauce to taste, and sprinkle with coriander.

Tip:

The white radish should not be cut too small, or it will taste bad.

Mutton soup is best stewed in a casserole, and other ingredients can also be added.

Expand knowledge:

Mutton is known as the best tonic. Stewed with radish and matched with meat and vegetables, it is more beneficial to the human body. The best mutton is Yanchitan sheep in Ningxia. It is said that local sheep eat Chinese herbal medicine and drink mineral water, thus forming a unique flavor quality. Mutton has tender meat, no fishy smell, uniform fat distribution, less fat and rich nutrition. It is a fine product in mutton.

The mutton in this area, you only need to boil it with clear water, then dip it in white salt, and the essential taste of mutton will be very fragrant. Today we stew lamb chops in the simplest way. The lamb chops stewed in this way are more delicious. Cooking radish and mutton together can reduce the fishy smell of lamb chops, and radish can also help digestion. Complement each other with lamb chops, which not only improves the taste of dishes, but also makes the intake of nutrition more comprehensive. But the most important thing is how to get rid of the fishy smell of mutton. Different people have different tastes. Most people like to give mutton a fishy smell, but some people just like mutton with a little fishy smell. If it doesn't smell fishy, they won't think it's real mutton.

I have several methods here: first, soak the mutton in water in advance and change the water several times in the middle. Some people say that soaking mutton in milk can get rid of fishy smell, but I have never tried it; Then blanching the soaked mutton to remove blood foam and impurities from the mutton; Use pepper, star anise, fennel, fragrant leaves, tsaoko and other spices, but not too much. If you like barbecue, you can add more cumin, and if you stew, you can add more pepper to make it more delicious. Add white radish, onion, coriander, etc. These are all ingredients that can remove odor and increase freshness. Among them, white radish is the best, and green radish is also quite nourishing. Even if you don't like it, it can also be used as a seasoning to increase the freshness of mutton soup. Next, I will introduce you to the comprehensive production steps.

Stewed lamb chop with radish

Ingredients: mutton, radish, dried hawthorn, coriander, ginger, star anise, pepper, fennel, tsaoko, fragrant leaves, cooking wine, salt and pepper.

Production steps

1. Wash the mutton, cut it into larger pieces, soak it in clear water for more than 4 hours in advance, and change the water several times.

2. Put cold water into the pot and boil for 2~3 minutes. After removing the floating foam, take out the mutton and rinse it with lukewarm hot water.

3. Cut the radish into pieces, and put all seasonings, including ginger and dried hawthorn, into a tea bag for later use.

4. Put the mutton in a casserole, put it in a seasoning bag, add enough hot water, add a proper amount of cooking wine after the fire is boiled, boil it again, and simmer until the mutton is basically cooked.

5. Add the radish and continue to stew until the radish is cooked.

6. Keep skimming the froth during cooking.

7. According to your own taste, add the right amount of salt to taste, add the right amount of freshly ground pepper to taste, put it in a soup bowl, and sprinkle with the right amount of coriander.

skill

1. Mutton needs blanching to remove blood foam, and meat and soup will be more delicious.

2. The cooked mutton soup can be kept and can be used after skimming the floating foam.

If you don't need to blanch, try to heat the water.

4. If there is a small bag of jujube slices or medlar at home, they can be stewed together. Lycium barbarum should be added last, and don't stew for too long.

5. Pour hot water at one time, and don't add water halfway; You can't add salt to mutton in advance, but you must add salt at last.