Master Recipe|Braised lamb stewed with white radish

Mutton with white radish can well neutralize the smell of mutton, and has the effect of replenishing deficiency and invigorating qi, improving immunity, strengthening muscles and bones, that is, it can be stewed or braised in a braised manner, which is nutritious and healthy. Today's braised mutton stewed white radish only needs a spoonful of Master Lee Kum Kee Sauce - Pork Ribs Sauce to season, the braised pork stewed white radish adds color and fragrance, the mutton is soft and fragrant, the white radish is fresh and salty, the color is attractive, the fruity sauce is balanced, and the taste is rich and not greasy. Lee Kum Kee Master Pork Rib Sauce recipe contains white sugar, water, ketchup, sesame sauce and soy sauce, which is produced by the Lee Kum Kee family and recommended by many Chinese culinary masters

Ingredients

Mutton 500 g

Whiteradish 300 g

LeeKumKeePorkRibsSauce 1 tablespoon

Lightsoysauce 1 tablespoon

darksoysauce 1 tablespoon

Cookingwine 1 tablespoon

Greenonion 3 sections

Garlic 3 pieces

ginger 4 slices

Staranise 1 piece

Cinnamon 1 smallpiece

Largebayleaves 2 pieces

Salt Appropriateamount

Boilingwater Appropriateamount

shallot 1 root

Cooking Instructions

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