Main Ingredients:
Lamb: 750g; White Radish: half; Hot Pot Base: 1 tablespoon.
Auxiliary Ingredients:
Coriander: appropriate amount; Cooking Wine: appropriate amount; Ginger: appropriate amount; Rice Pepper: appropriate amount; Garlic: appropriate amount.
Seasonings:
Oil: appropriate amount; Salt: appropriate amount; Chicken Essence: appropriate amount; Oyster Sauce: appropriate amount; Pepper: appropriate amount; Rice Wine: appropriate amount.
Taste: Medium Spicy; Cooking Method: Stewing; Cooking Time: 30 minutes; Difficulty: Advanced.
Detailed Steps for Cooking Lamb Stewed with White Radish
Prepare the ingredients.
Peel and cut the radish into large pieces.
Blanch the lamb in cold water, add ginger slices and cooking wine, blanch for three minutes, then rinse with cold water to remove impurities.
Transfer the lamb to an electric pressure cooker and cook for 20 minutes.
Done.
Remove the lamb and set aside.
Heat oil in a pot over low heat, add the hot pot base and stir-fry until the oil turns red.
Add the lamb and stir-fry until browned.
Place the radish in a clay pot.
Add the lamb, rice pepper, garlic, bring to a boil over high heat, then simmer over low heat for 10 minutes to let the flavors blend. Season with salt, chicken essence, oyster sauce, pepper, and rice wine.
Add coriander.
Finished product.
