Ingredients
500 g lamb (about 1 lb), 1000 g daikon radish (about 2 lbs).
Seasonings
10 g dried tangerine peel, 15 g cooking wine, 20 g scallion, 6 g ginger, 3 g salt, 1 g MSG.
Instructions
1. Wash the radish, peel and cut into chunks; wash the lamb and cut into strips or chunks; wash the dried tangerine peel; wash the ginger and crush it with a knife; wash the scallions and cut into sections.
2. Place the lamb and dried tangerine peel in a pot, bring to a boil over high heat, skim off any foam, then reduce to low heat and simmer for 30 minutes. Add the radish, ginger, scallions, cooking wine, and salt, and continue simmering until the radish is tender. Add MSG, transfer to a serving bowl, and serve. This dish is light and aromatic, with the effect of clearing phlegm, relieving coughs, warming the middle, and boosting qi.