Health effects
Garlic sprouts: activate blood circulation and remove blood stasis
Star anise: regulate qi, relieve pain, dispel cold
Cinnamon bark: dissipate blood stasis and reduce swelling
Ingredients
Lamb leg ( Two pieces ) | Radish ( One ) | |
Green and red pepper ( a small amount ) | Garlic sprouts ( One stick ) | |
Ginger ( Appropriate amount ) | Onions ( appropriate amount ) | |
Garlic (appropriate amount) | Anise (appropriate amount) | |
Cinnamon ( Adequate amount ) | Fragrance leaves ( Adequate amount ) | div> |
White cardamom (appropriate amount) | Chili ( Moderate amount ) | |
Panthoxylum bungeanum (appropriate amount) | Rock sugar ( Appropriate amount ) | |
Yellow wine ( Appropriate amount ) | Dark soy sauce ( Moderate amount ) | Salt (appropriate amount) |
How to cook mutton with radish
1.Soak the mutton leg meat in clean water for one hour, change the water frequently to remove the blood.
2.Put water into the pot, add the mutton and blanch it over high heat.
3. Boil over high heat until a large amount of foam appears, then turn to low heat and blanch for three minutes.
4. Remove the mutton, wash it with running water, and cut it into small pieces.
5. Prepare the accessories and change the knives separately for use.
6. Prepare the spices.
7.It is better to have tea bags, which can reduce dregs.
8. Heat the pan with cold oil, add the ginger, garlic slices and scallions and sauté until fragrant.
9.Put the lamb into the pot again.
10. After the mutton is stir-fried and fragrant, add a little more water.It’s better to have soup stock.
11.Put in cooking wine, dark soy sauce and spice packets.Then bring to a boil over high heat, then turn to low heat and cover to simmer.
12. Wash, peel and cut the radish into small pieces.
13. After the mutton is cooked for about 40 minutes, add the radish and continue to cover and simmer.
14. After half an hour, add rock sugar, salt, green and red peppers and garlic sprouts, and start turning Stir-fry over high heat until the juice begins to collect.
15.After seasoning, take it out and sprinkle with chopped green onion and serve.
Tips
Place the mutton in cold water and begin to blanch it to remove the odor.
The mutton should be stewed slowly over low heat for a little longer, so that the soup becomes thicker and tastes more delicious.
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