Master Recipe|Braised lamb stewed with white radish

Cooking Instructions

1. Wash and cut 500 grams of mutton into a pot of cold water, add ginger slices, cooking wine to boil, remove the foam, take it out and put it on a plate for later use, peel and cut the white radish, put the hob pieces into boiling water, blanch them and take them out for later use, (the white radish can also be put directly into the mutton without blanching)

   

2. Prepare the green onions, ginger and garlic, large bay leaves, star anise, and cinnamon, heat the pan with cold oil, add star anise and stir-fry until fragrant, and then put in the blanched mutton and stir-fry for a while.

   

3. Add a spoonful of Lee Kum Kee pork rib sauce, the sauce is fragrant, ruddy and delicate, melt in the pan, and stir-fry it until it is colored.

   

4. Add green onions, ginger, garlic, cinnamon, and large bay leaves and stir-fry a few times, add a spoonful of light soy sauce and a spoonful of dark soy sauce to adjust the color and stir-fry evenly.

   

5. Pour in an appropriate amount of boiling water, finish the ingredients, then pour it into a casserole, add an appropriate amount of salt, cover the lid, boil over high heat, turn to medium-low heat and simmer for about an hour, (according to the size of the mutton cut to grasp the time)

   

6. Then add the white radish, cover with a lid, and continue to simmer for 10 to minutes, then turn off the heat and remove from the pot.

   

7. Put this nutritious, healthy and delicious lamb stew with white radish on a plate and sprinkle with chopped green onions.

   

8. This braised pork stewed white radish made with Lee Kum Kee pork rib sauce is soft and fragrant, the white radish is fresh and salty, the color is attractive, the fruity sauce is balanced, the taste is rich and not greasy, and it is very delicious.