Chinese Food
Cumin lamb chops - warm up in winter
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I have a special taste memory of mutton. When I was a child, there was a Hui village in Linxian County. There would be a market where cattle and sheep were slaughtered on odd days. Fresh beef and mutton could often be bought. Grandpa has been suffering from asthma for many years. The doctor advised him not to eat pork in winter. Because pork is fat and easy to produce phlegm. We should try our best to eat more beef and mutton, which can keep warm and nourish the body. At that time, the family would chop the dumplings with mutton stuffing, stewed beef and radish mutton soup every winter. But at that time, we didn't like beef and mutton. We were used to pork, chicken, duck and fish. We couldn't accept the smell of beef and mutton. Every time I tasted it under my grandfather's advice. Later I came to the north and got used to the taste of beef and mutton. Cumin and mutton can be said to be a good match. Fried lamb chops to golden yellow. Sprinkle cumin and chili noodles. Don't mention the fragrance. It's a cold winter. The wind is howling outside. I hide in the house and eat lamb chops and drink lamb chops soup. If there's a little wine, it's a simple day
Cooking ingredients
Cooking Steps
Step1:Prepare the raw material - Chop lamb chops into small sections and soak them in clear water for blood, then take them out for standby. Half of the onion, 10g of ginger, 5g of garlic, about 10g of prickly ash, 8g of cumin grain, 5g of cumin powder and 5g of pepper powder.
Step2:Slice the scallion and ginger for later use.
Step3:Put the lamb chops into the pot and add some water. Put in the scallion, ginger and pepper.
Step4:Cover the pot and simmer.
Step5:After boiling, skim off the froth with a spoon. Add some cooking wine and turn to a small fire to simmer slowly.
Step6:Mutton chopsticks are good for stewing. So it takes a long time to stew. When stewing for more than an hour, you can poke with chopsticks. If it's too hard, continue to stew.
Step7:Take out the cooked lamb chops and drain for use.
Step8:Heat the wok. Pour in some oil. Put in the chopped garlic and fry it to taste.
Step9:Put in the stewed lamb chops. Fry slowly on a low heat.
Step10:Sprinkle some chili powder and continue to stir fry.
Step11:Add some cumin powder, cumin granules and salt, stir fry evenly.
Step12:Fry till the surface of the lamb chops is golden yellow, and the fragrance overflows.
Cooking tips:1. I didn't see the time. I stewed it for about an hour until the mutton chops gnawed and boned. 2. Add enough water at a time. If you need to add water again during stewing, be sure to add boiled water. 3. The reason why I can't get used to mutton is that I can't accept the mutton smell. It's delicious to remove the mutton smell. When stewing mutton, you can remove the mutton smell by putting a few prickly ash on it. When frying lamb chops, add more cumin, cumin powder and chili powder to remove the smell of mutton. There are skills in making delicious dishes.
