Chinese Food
Braised Lamb Chop
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Mutton chops are delicious, but they also have a strong fishy smell. In addition to the traditional barbecue method, this braised mutton chops are not only fresh and juicy, but also not fishy when eating. -
Cooking ingredients
Cooking Steps
Step1:Chop lamb chops into small pieces and soak in water. Remove blood. Then put water in the pot. Put the lamb chops.
Step2:After the fire. Remove the surface froth. Turn the heat down. Cook for about 20 minutes.
Step3:Take out the lamb chop. Don't pour the soup.
Step4:A little oil in the pot. Put in the spices. Fry out the fragrance. Take out the spices and throw them away.
Step5:Then add ginger and garlic. Stir fry.
Step6:Put in the lamb chop. Stir fry with wine.
Step7:Add some soy sauce. A little delicious sauce.
Step8:The secret of deodorization and fragrance enhancement is to add another piece of red bean curd.
Step9:You can add a proper amount of sapropel, put in the crystal sugar, and then put in the sheep soup just now.
Step10:Boil in high heat, turn to low heat, cover and simmer. Basically, salt is not allowed. Because both Sufu and Sufu milk are salty. Stew until the juice is collected.
Step11:Well done lamb chops. Ruddy and juicy.
Cooking tips:There are skills in making delicious dishes.
