Chinese Food
Stewed lamb chop hot pot bottom
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It's cold. Hot pot is a good choice. The bottom of stewed mutton chops is stronger than that of clear soup. Eat mutton chops first and then rinse vegetables. It's good. Don't compare the flavor with that of the store outside, because it's made at home. It won't add the flavoring but unhealthy condiments. Family taste is the warmest.
Cooking ingredients
Cooking Steps
Step1:Make a copy of the lamb chops with water.
Step2:Take a picture of the ingredients. Add some dry red pepper. Don't add if you don't like spicy.
Step3:Put sugar or rock sugar in the hot oil. Stir it frequently or it will be unevenly heated. Use a small fire. It's easy to burn the sugar. It will be bitter if it's burnt, but it won't be colored if it's not hot. Practice makes perfect. I will master it slowly.
Step4:Basically, the color is almost the same. If you stir it, it will bubble. I can't help but take a picture of the bubble.
Step5:Pour in the lamb chops and stir fry. At this time, turn the fire on. Stir fry for about two minutes. Let the lamb chops all dip in sugar. If you like soy sauce, add some soy sauce. Don't add old soy sauce or braised soy sauce. The color of stewed vegetables is black and red. I don't like it so I don't add it. But my personal preferences are different. You can add what you like.
Step6:Pour in the ingredients just photographed and stir fry for another minute or so. Add water. Bring to a boil and simmer for about an hour. Or press with pressure cooker.
Step7:Add potatoes or radishes. White radishes and carrots. I only add potatoes. Simmer for about half an hour.
Step8:If it's a dish, add some salt and heat to collect the juice. Add salt to the bottom of the hot pot. Then add the hot pot side dishes to eat. Because hot pot will have dip material, so salt need not be added too much.
Cooking tips:It's a technical job to stir fry sugar. It's better to stew in brown sauce or braised in brown sauce. I always like the color and taste brought out by sugar. But I always have a bad command of it. It's either that the sugar is burnt and bitter, or that the fire is light and not colored. Slowly try to sum up some small experience. That is, hot pot, cold oil, small fire, slowly boil until sugar red light bubbles. There are skills in making delicious dishes.
