As the saying goes, "Eat radish in winter and ginger in summer." Lamb also has the effect of warming and dispelling cold. On a cold day, a lamb stew with radish is just the right thing to do.
Materials
Steps for making 100 home-style dishes: Lamb Stew with Radish
Remove the head and tail of the radish and cut it off, set aside. Wash and peel the middle part of the radish and cut it into small pieces.
Wash the mutton and cut it into small pieces. Soak it in cold water for about an hour, changing the water several times to remove the blood. Put the mutton in a pot of cold water with three slices of ginger, two sections of scallion, and two pieces of radish (cut off the head and tail of the mutton) to remove the gamey smell. Bring to a boil over high heat, then reduce to a simmer and skim off the foam. Remove the mutton and set aside.
After removing the mutton from the water, place it in a rice cooker, add enough boiling water, 3 slices of ginger, 2 chopped scallions, and 2 tablespoons of Shaoxing wine (to remove the mutton's gamey smell). Start the stewing function for two hours. After one and a half hours, add radish chunks and jujubes and stew together. With ten minutes left in the stew, add goji berries, salt, and white pepper powder to taste. After serving, garnish with cilantro. Add more salt and white pepper powder to taste. The ingredients are extremely simple, yet the flavor is exceptionally pure!
