Home-style White Radish and Mutton Hot Pot Recipe

Today, for those who like winter tonics but don't enjoy the strong aroma of lamb.Lamb is prepared for friends who dislike its distinctive smell.Rapeseed rootis included in this dish.. Lamb can ward off cold winds and nourish the body, but many people fear it causes heatiness when consumed in large amounts. Therefore, I have paired it with rapeseed root. Rapeseed root has a sweet, pungent taste and is cool in nature.It can clear heat, generate body fluid, stop bleeding, aid digestion, strengthen the stomach, soothe qi, and expel phlegm. This combination is truly perfect!

　　Ingredients Main ingredients:Ginger 1 piece,onion 1 piece,lamb meat 500g,rapeseed root 1 piece,cinnamon 1 piece,

fennel seeds

20 grains, star anise

1 piece, bay leaf

1 piece, soy sauce

15g,

salt

10g.

Steps

1. First, introduce the ingredients: ginger 1 piece, onion 1 piece, lamb meat 500g, rapeseed root 1 piece, cinnamon 1 small piece, fennel seeds 20 grains, star anise 1 piece, bay leaf 1 piece, soy sauce 15 grams, salt 10 grams.

First, cut the lamb into segments and rinse with water. Put them in a pot with cold water and bring to a boil over high heat, skimming off the foam. Drain and set aside [Tip: it's important to use cold water; this helps expel all the blood from the meat].

2. Prepare ginger slices. Heat oil in a clean pan, stir-fry ginger slices.

3. Prepare onion slices.