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Steps
1) Chop lamb in small cubes, clean with hot
water, wipe dry
2) Peel and clean turnip, shop into same size in small cubes
3) Heat clay pot with 3 tbsp of oil, add ginger slices
4) Pour in lamb cubes when oil is hot, then add salt and stir fry
5) Pour in rice wine and cook for 10 minutes, add water to 80% full
6) Turn into low heat, cover lid to cook for 20 minutes
7) Add turnip cubes, red jujubes, keep cooking until soft
8) Sprinkle spring onion sections, serve in hot
Remark
tbsp - table spoon
If you like spicy hot, you can add shredded red pepper to instead the red jujubes.
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