Main Ingredients:
Lamb: As needed.
Additional Ingredients:
White radish: As needed; Coriander: As needed.
Seasonings:
Green onion: As needed; Ginger: As needed; Sichuan peppercorn: As needed; Dried tangerine peel: As needed; Bay leaves: As needed; Fennel seeds: As needed; Ground pepper: As needed; Salt: As needed; Cooking wine: As needed.
Taste: Light; Cooking Method: Stew; Cooking Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking White Radish and Lamb Stew
Cut the lamb into large pieces and soak in cold water to remove blood.
Wash and peel the white radish, then cut into chunks.
Cut the green onion into sections and slice the ginger.
Wash and cut the coriander into sections.
Place the lamb in a pot of cold water, add ginger slices and cooking wine, bring to a boil, and skim off any foam.
Rinse off the foam with warm water and transfer the lamb to an electric pressure cooker.
Add the radish, green onion sections, ginger slices, Sichuan peppercorn, bay leaves, dried tangerine peel, fennel seeds, cooking wine, salt, and pour in hot water.
Stew for 45 minutes, then remove the green onion sections, ginger slices, and seasoning pouch.
Add the coriander sections and ground pepper.
