Chinese Food
Dongpo Lamb Chop
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On January 7, 2017, Dongpo meat was soft and mellow. After several centuries, it was still loved by the eaters. So attractive. Because of the ingredients. Because of the process. This fat and thin streaky pork. This stew is steamed. The meat is both tight and loose. It's really wonderful. Today, I changed my streaky pork with skin into lamb chops with skin. I will work together according to Dongpo's meat procedure. Spread scallion, ginger, cinnamon, star anise and pepper on the bottom of the casserole. Place the lamb chops in boiling water. Put some ice sugar in them. Pour in the yellow wine and soy sauce. Start the fire first. Let the soup bubble. The lamb chops dance happily in the casserole. Boil for two minutes. Turn the heat. The soup is slightly bubbling. Cover it. Simmer for 1 hour. It will tighten more than half of the soup. During this time, you can turn the lamb chops over again. Let the other side also eat more soup. Then open the pot and use chopsticks to clip out the lamb chopsticks. Put them into the plate. Remove the scallion, ginger, anise, cinnamon and pepper. Pour the remaining soup on the lamb chopsticks
Cooking ingredients
Cooking Steps
Step1:Chop lamb chops. Soak for 2 hours. Soak in blood. Rinse. Blanch. Remove and rins
Step2:The bottom of the casserole is covered with scallion, ginger, anise, cinnamon and peppe
Step3:Put the lamb chops on. Put in the lollipo
Step4:10 tbsp yellow wine, 20 tbsp soy sauce, half tbsp soy sauce. Mix wel
Step5:Pour the juice on the lamb chop
Step6:Bring to a boil over a large fire. Turn to a small fire and simmer for 1 hour
Step7:Stew for 1 hour. Take in more than half of the soup. Clip out the lamb chops. Put them in the plate. Remove all the ingredients. Pour the remaining soup on the lamb chops. Steam in the steamer for 30 minutes.
Step8:It's fragrant but not greasy. It's fat but not greasy. Enjoy it. It's weekend time.
Cooking tips:There are skills in making delicious dishes.
