Chinese Food
Braised Lamb Chop
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Stewed mutton originated in Xinxiang, Henan Province. Speaking of the history of braised mutton, the earliest braised mutton was in 1988. After Mr. Li Retired, he opened a restaurant with a neighbor's house near the road. Unexpectedly, the business was booming. Some old diners came to eat it almost every day. Li Wuqing, 85, an old man from Xinxiang, once worked as a border guard in Tibet. The old man said that he had tasted the delicacy of Sichuan hotpot when he was in Sichuan. Later, he went north to the capital. He often went to DongLaiShun to wash mutton to satisfy his appetite. He is fond of eating and pondering. He is trying to combine the delicacies of the two hot pots. It is more suitable for the taste of the Central Plains people. For a long time, he really figured out a braised mutton hotpot that fully reflected the temperament and character of the Central Plains people. Mr. Li said that there are many things to pay attention to in making stewed mutton. There's a saying in fire, accessories, ingredients and eating methods. Summary of old diners
Cooking ingredients
Cooking Steps
Step1:Chop the fresh lamb chop 4cm. Rinse the cold water pot and blanch it for use. Do not over cool water.
Step2:Wash and cut scalpels, ginger and garlic. Set aside
Step3:Blanched lamb chops are colored with soy sauce while hot. Cooking wine. Add onion, ginger, garlic and various ingredients. Salt a little. Marinate for 20 minutes. To be used.
Step4:Wash the carrot and use the hob.
Step5:One put the peanut oil in the pot and put 30g white sugar in the cold oil. When the color is golden, put the lamb chops in the oil. Then turn on the fire and stir fry for five minutes. Then put cooking wine, salt, raw soy sauce and a cup of boiling water. Because I put a little water in the pressure cooker. About 200g. Bring to a boil, pour into a pressure cooker and simmer for about 20 minutes. Now the standard of beef and mutton in the pressure cooker is OK. When the time comes, simmer for another 30 minutes in the cooker. After deflating, put in carrots, stew in the steam, open the oven and simmer for 5 minutes, open the lid, put in chicken essence, and put the coriander in the dish. Fragrant, soft, rotten, excellent taste for all ages.
Cooking tips:There are skills in making delicious dishes.
