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

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🟢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. https://www.youtube.com/channel/UCVUHbpirAPSaE8YsP82Bcmw 👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。https://www.facebook.com/groups/1885999698348679 ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒