Stewed mutton with radish

2024-06-22 03:20:15  Views 2 Comments 0

Health effects

White radish: resolve phlegm
Green onion: activate blood circulation
Orange peel: regulate qi

Ingredients

Lamb front leg ( 1 piece )
White radish ( 1 )
Green onions (1 root)
Old ginger (1 small piece approx.8g )
Orange peel ( 1 small piece is about 3g )
Cooking wine ( 1 tablespoon about 30ml )
Salt ( appropriate amount )
Wolfberry ( 10g )

Recipe of stewed mutton with radish

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    1.Real photos.

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    2.Main ingredients.

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    3. Cut the onion into sections, cut the radish into 3 slices about 1 cm thick, and cut the rest 4.Slice the ginger into dices about 5 cm in size, and wash the fresh orange peel (you can use tangerine peel and hawthorn instead of fresh orange peel here) and set aside.

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    4. Rinse the surface of the lamb leg with warm water, add enough water, and put 2 pieces of old ginger.

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    5.Pour in the cooking wine.

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    6. Bring to a boil and cook for 5 minutes to drain out as much blood as possible from the mutton.(Remember not to cover the pot during the whole process)

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    7. Remove the mutton and rinse it thoroughly with warm water.Clean the pot as well and add enough water.

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    8. Add green onion segments, orange peels, radish slices and remaining ginger slices.

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    9.Bring to a boil.

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    10.Cover, turn off the heat and simmer for 2 hours.

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    11. In the middle of the stew, boil another pot of water.After the water boils, add diced radish.Water for 2 minutes to remove the smell.

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    12. Remove and filter the water and set aside.

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    13. The mutton has been stewed for about 2 hours.Just poke it lightly with chopsticks.penetrate.(I personally like softer mutton stewed.If you don’t like mutton that is too soft, you can shorten the stewing time appropriately)

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    14.Pinch out the radish slices and green onions from the pot and throw them away.

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    15.Pinch out the lamb leg and cut the meat into the size you like.

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    16.Put the cut meat back into the stew pot (because my family can’t eat it at once) I had to finish so much soup, so I made a separate pot, otherwise the radish would be wasted if I couldn’t finish it in one meal)

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    17.Add appropriate radish and original soup, and add wolfberry (if you are worried that the stewed wolfberry will affect the appearance, you can add it when the radish is almost cooked).

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    18. About 20-30 minutes, the radish will be stewed, just adjust a little salt.(You don’t need too much salt, just a little bit, because you can also add water according to your own taste).

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    19.The following are my favorite dips: light soy sauce, balsamic vinegar, salt, Coriander, spicy millet, minced garlic, for reference.

Tips

1.You can choose any part of the mutton according to your preference (personally, the front legs are fatter but have a crumbly texture, the lamb chops are just right, and the lamb hind legs are too thin and taste a bit woody, but they look good when cut).The stewing time of different parts of the meat will be different.Deviation, this recipe uses lamb front legs.2.The fresh orange peel in the recipe can be replaced with hawthorn and tangerine peel, but the amount should not be too much, otherwise it will steal the flavor.3.Three larger radish slices cut separately also have the effect of absorbing smell and eliminating smell.Take out the middle and throw it away.4.You can stew more soup at one time, but the soup with boiled radish should not be kept.Of course, friends who don't mind can choose by themselves.5.You can freely mix and match the dipping sauce as you like.

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