Dad said: The mutton should be stewed like this so that it has no smell and fresh eyebrows

 

Lamb stewed radish with red dates

Ingredients: 1000 grams of lamb, 1500 grams of radish

Seasoning: 2 tomatoes, 10 red dates, a few slices of tangerine peel, 1 ginger, 1 sharp red pepper (you can not eat spicy or not), soy sauce and salt

Note: Red dates, tangerine peel, ginger is to remove the fat, tomatoes, red dates, tangerine peel to improve the freshness, this is the secret weapon of stewed delicious and not fat mutton, and sugar, star anise and other spices are best not used.

Make:

1. Clean the lamb and cut it into large pieces; At the same time, the large pieces of fatty lamb are cut off and saved for oil refining.

Note: No one wants to eat the fat one, but if there is no fat one, the meat is not fragrant, so refining oil will be used when stir-frying meat and radishes, and other oils will not be used. This is a very good solution and an important point of deliciousness.

2. Blanching: Put the mutton in cold water and boil it for a few boils, if you see a large amount of blood floating, you can turn off the heat, pour out the water, and rinse the mutton.

3. Oil refining: While blanching, take a pan and put the cut fat flowers in, and use low heat to let the oil seep out slowly.

4. When the oil in the fatty meat is basically forced out, put a few peppercorns and a lot of salt in the oil.

5. When you smell the aroma of peppercorns, the oil is refined and served.

6. Or use an oil refining pan to fry the rinsed lamb dry.

7. Then add red dates, tangerine peel, ginger, dark soy sauce and salt, stir-fry evenly, add an appropriate amount of water and bring to a boil.

8. Pour it into the electric pressure cooker, and throw a few tomato pieces into it, pressurize for about 15 minutes, the time is determined according to the age and tenderness of the meat.

Note: The pressure cooker is used to save time and fire, and the taste will not be bad, because we will have to return to the wok to collect the juice later.

8. After the mutton is stewed, stir-fry the radish, pour in the mutton fat we have refined earlier after the pot is hot, and stir-fry the radish pieces a few times when the oil is hot.

9. Then pour in the stewed lamb, cover and simmer for about 10 minutes, and the radish is ready to cook.

Tips:

1. Blanching is a must, it is a necessary measure to remove the fat.

2. Red dates, tangerine peel, ginger and tomatoes are the secret to the deliciousness of this dish.

3. The stew must be a little fatty to be fragrant.