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Guide:
It's cold, meet it to buy 2 pounds, and white radish stew a pot, simple and convenient, really delicious! Since the weather is cold, I will always come to 2 pounds of mutton, we all know that mutton is a fire, can play a nourishing effect, especially when the weather is cold, especially suitable for eating mutton, so every autumn and winter, is also the time when mutton is sold, especially in Inner Mongolia, Tibet and other places, eating lamb is particularly much.
Even in the south, in the eighth month of the lunar calendar, some people have already started to sell lamb in stalls, and there is a saying: "a sheep opens a knife in early August". Remember that the "Imperial Capital Scenery Strategy" said that during the Ming Dynasty, Beiping began to market in the tenth month of the lunar calendar. Nowadays, northerners eat lamb, but no matter whether it is spring, summer, autumn or winter, as long as you want to eat, then go directly to a few pounds to go home and put some green onions and stew, the taste is very delicious.
Although the lamb is delicious, if you can't make it, the taste will be very heavy, especially the stew, if you don't have the skills, it is really difficult to drink. Today I will teach you the most practical method of stewing lamb soup. Before stewing, everyone should understand what kind of water to use to stew? When stewing lamb soup, boiling water or cold water? The difference is very big, and the wrong soup is not milky.
When stewing sheep soup, it must be boiling water to stew, when stewing, put in the green onion and ginger to fishy, the lamb itself has a smell, if the pot is high temperature, it will directly volatilize, which is why if you want to cook a pot of delicious sheep soup, as far as possible do not cover the lid, cover the lid, the smell does not evaporate, gathered in the middle, and then fell back into the pot, so that there will be a smell.
Friends who like to eat lamb, next we can make a specific one, the lamb and white radish stew a pot, simple and convenient, especially delicious.
【White radish lamb chop soup】
Ingredients: 2 lamb chops, 1 white radish
Accessories: a little salt, 2 green onions, 1 piece of ginger, a little green peppercorns
Production process:
1, after buying the lamb chops home, put it into the water to soak, about 1 hour or so, change the water in the middle, soak its blood water, the taste will be better.
2, white radish peel it, cut into strips, and then cut into oblique knife pieces, after the ginger is washed, directly pat it flat, green onion washed, cut into green onion segments.
3: Fill the pot with an appropriate amount of water, put the cleaned sheep into the blanched water, add the green peppercorns to remove the fishy, then add the green onion and ginger, boil, skim off the foam.
4, we in the process of boiling water, you can prepare a large pot, inside the appropriate amount of water boiled, and then the blanched water to clean the lamb directly into the boiling water.
5, the family words are generally used pressure cooker, directly with the pressure cooker pressed for 20 minutes, inside also remember to put some ginger and green onions, after pressing, the green onion and ginger are picked out, put in the white radish.
6, this step do not go to cover the lid, wait until the radish is soft and rotten, we put in a little salt can be directly from the pot, when eating a little dip can be.
Food carving tip:
1, when making lamb chop soup, first remember to soak, and then go to blanch the water, the most critical step is to boil the water into the lamb to stew the soup, so that it is more tender.
2, the mutton soup to stew the milk white, do not need to add other seasonings, as long as a little green onion and ginger can be, can retain its original taste.
[This article is original by "Small Talk Food Carving", and the pictures are taken by myself.] Without permission, it shall not be deleted, altered, misappropriated, and infringement shall be investigated】