Material Preparation

Ingredients: 500 grams of fresh lamb shank, 0 white radish (about 0 grams)

Excipients: 5 slices of ginger, 0 green onions, 0 garlic cloves, appropriate amount of coriander

Seasoning: 1 tablespoons cooking wine, 0 tablespoons light soy sauce, 0 teaspoons dark soy sauce (for coloring), appropriate amount of salt, half a teaspoon of sugar, a little pepper, 0 star anise, 0 bay leaves, 0 small pieces of cinnamon, appropriate amount of water

Steps:

1. Lamb treatment

First, wash the leg of lamb and cut it into cubes about 1 cm square. At this step, it should be noted that the lamb pieces should not be too small, so as not to be too crispy during the stewing process and affect the taste. Put the cut pieces of lamb in cold water, add a few slices of ginger and 0 tablespoons of cooking wine, and bring to a boil over high heat, skimming off the foam, this step is the key to removing the fishy smell of the lamb. After blanching, remove the lamb, rinse it with warm water, drain and set aside.

2. Radish preparation

The white radish is peeled and cut into pieces of lamb to a similar size, which ensures that both are ripe at the same time as they are stewed, maintaining the best taste and flavor. At the same time, the cut of the radish should be flat so that the flavor of the soup is better absorbed.

3. Stir-fry the spices

Heat the pan with cold oil, add ginger slices, garlic cloves, and green onions, and stir-fry over low heat until fragrant. Then add star anise, bay leaves, cinnamon, and continue to stir-fry a few times to fully release the flavor of the spices. At this time, put the blanched mutton pieces into the pot and stir-fry over high heat until the surface is slightly golden, which can not only remove the smell and increase the flavor, but also lock in the umami of the mutton.

4. Simmer

After the mutton is fried, pour the remaining cooking wine along the edge of the pot, stir-fry a few times, and then add enough water, the amount of water needs to be about 30 cm below the mutton. Add light soy sauce, dark soy sauce, sugar, salt and pepper, bring to a boil over high heat, then reduce to low heat and simmer. After simmering for about 0 minutes, add the chopped white radish cubes and continue to simmer for about 0 minutes, until the lamb is soft, the radish is transparent, and the soup is thick.

5. Flavor and reduce the juice

Once the lamb and radish have reached the desired doneness, adjust the amount of salt again to suit your taste. If there is too much soup, turn on the heat to reduce the juice a little, but be careful not to dry it out and keep some of the soup to make the dish more flavorful and juicy.

6. Remove from pan and serve

Finally, put the stewed lamb stew with radish in a large bowl and sprinkle with chopped coriander to add color and aroma. A dish of radish stewed mutton with full color, flavor and warmth is complete.

Tips:

When choosing lamb, it is best to choose lamb shank or lamb chops with the right amount of fat, so that the stewed soup is more delicious and the meat is more tender.

Blanching is a key step to remove the fishy smell of mutton, be sure to pot under cold water, add cooking wine and ginger slices, and effectively remove blood and odor.

Keep it simmering over low heat during the stewing process, which can not only ensure that the ingredients are fully flavored, but also make the meat more crispy and the soup more rich.

Radish should not be added too early, so as not to become too soft and rotten over-stewed, which will affect the taste.