How to make radish with gravy in Cantonese cuisine

How to make radish in Cantonese gravy

Ingredients: 500g white radish, 250g mutton, 30g soy sauce, 50g sugar, 15g green onion, 15g ginger, 2 anise Each, 50 grams of vegetable oil, appropriate amounts of cooking wine, salt, and glutinous rice.

Method:

1. Wash the mutton, cut it into 5 cm square pieces, blanch it in hot water and take it out to remove the fishy smell, drain the water and set aside. .

2. Cut the radish into 5 cm square pieces, blanch them in hot water, and set aside the soup.

3. Put 50 grams of oil in the iron pot. When the oil is heated to 70%, add sugar. Use a shovel to stir continuously until the sugar bubbles. Add the meat and stir-fry. After the meat is evenly colored, add 50 grams of soy sauce, and add scallions, ginger slices and Dake at the same time. Cover the pot and simmer for 5 minutes. Add warm water, bring to a simmer over high heat, add cooking wine, and simmer over low heat. When the meat is ripe, pour the radish into the pot and add salt. When the meat and radish are cooked through, add MSG and put them in a bowl. It is ready to eat.