Chinese Food
Braised Lamb Chop
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Have a warm lamb chop. It's warm in winter. Put in your favorite gluten, fried beancurd and so on. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:The lamb chops are washed clean. See if the wool is completely treated. Cut small pieces and wash them with water for about half an hour. Rinse off the bloody smell. Better remove the mutton smell.
Step3:Put more water in the big pot and put the mutton in the flying wate
Step4:Boil for a few more minutes. The blood will come out clean. It will reduce the smell of mutton. (look. Those floating on it don't get rid of it. They have a strong smell.
Step5:Rinse clean. Rinse with small water for a few minutes. The blood water is clean. There is basically no smell.
Step6:The spices are ready. The ginger is sliced. The garlic is peeled. The dried chili is original. Half of the Yuanbao brown sugar is cut (the others are also European). It's convenient to buy 2 yuan and 1 package of ready-made spices (the market has them
Step7:Oil in the pot, brown suga
Step8:Add lamb chop
Step9:Stir fry ginger, garlic and pepper for dry wate
Step10:Until scorche
Step11:Put in rice wine to get rid of fishines
Step12:Put in enough water. Then release the raw and old one
Step13:Put in seasoning ba
Step14:Dry peppe
Step15:Put it into the pot. When the skin is rotten for about 1.5 hours, add boiling water if there is not enough water. Make sure that the water is enough to cook for such a long time without scorching the pot.
Step16:Boil over high heat for 3 minutes. Turn to medium low heat. Cover and cook.
Step17:Turn over the pan in the middle. See if it's sticky. It's about 90 minutes
Step18:You can try the taste of the soup. I add a little salt. About 3G. Because of the difference between the different households of the raw and old-fashioned soy sauce and the different saltiness of the food, you can add salt as you like. Remember that the salt should not be put too early. Be sure to put it when the soup is almost dry. A big dish is finished. Perfect. Good taste.
Cooking tips:Mutton. Warm nature. It can not only protect the wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency and impotence, abdominal cold pain, body deficiency and fear of cold, waist and knee tenderness, sallow and lean skin, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for eating in winter. Therefore, it is called winter tonic. It is welcomed by people. There are skills in making delicious dishes.
