蘿蔔羊肉湯 Lamb Soup with Radish **字幕CC Eng. Sub**

🟢材料：
羊肉 400克
蘿蔔 550克
薑片 25克
蒜頭 15克
芫荽、蔥 適量
白胡椒粒 4克
當歸 3克
紹興酒 1湯匙
鹽、熱水 適量

🟢做法：
1️⃣羊肉汆水洗淨，白鑊煎至出油，加入薑片、蒜頭、1湯匙紹興酒及熱水，大火煮10分鐘轉小火煮50分鐘。
2️⃣加入蘿蔔煮15分鐘，蘿蔔腍後加入當歸煮5分鐘。
3️⃣關火後加入適量鹽♦，碗底放蔥花及芫荽，舀入羊肉湯。
♦備註：煮羊肉湯的鹽不宜早放，早放會彰顯羊羶味，宜關火後才放鹽。

🟢Ingredients:
Lamb meat - 400g
White radish - 550g
Ginger slices - 25g
Garlic - 15g
Coriander, spring onions - as needed
White peppercorns - 4g
Chinese angelica root (Danggui) - 3g
Shaoxing wine - 1 tablespoon
Salt, hot water - as needed

🟢Cooking Directions:
1️⃣ Blanch the lamb then rinse and drain. Heat an unoiled wok then add the lamb and stir-fry until the oil is released. Add ginger, garlic, 1 tablespoon of Shaoxing wine, and enough hot water to cover. Bring to a boil over high heat and cook for 10 minutes, then reduce the heat and simmer for 50 minutes.
2️⃣ Add the radish and cook for 15 minutes. When the radish is soft, add the Chinese angelica root and cook for another 5 minutes.
3️⃣ Turn off the heat and add some salt♦. Place some spring onions and coriander at the bottom of the bowl, and ladle in the lamb soup.
♦Note: Salt should not be added too early when cooking lamb soup, as it will bring out the gamey taste. It is recommended to add salt after turning off the heat.

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