Jubilant -- braised lamb chops

Jubilant -- braised lamb chops

Introduction:

"Jubilant" is to describe complacency, full of joyful look or atmosphere. Red represents festivity, so I use red pepper, lamb chops is the use of foreign sound. Coupled with the red paper-cut set off, it's just full of joy. It's an omen that the next year's financial resources will be rolling in with the arrival of spring, and happiness will come with happiness. "

Production steps:

Step 1: so the main material diagram.

Step 2: wash the fresh lamb chops and soak them in water for 1 hour to produce blood.

Step 3: chop the washed lamb chops into small pieces.

Step 4: cut the white radish into hob pieces.

Step 5: mince the Pixian chili sauce and pickled pepper.

Step 6: put water in the pot, add green onion and ginger, and bring the Chinese prickly ash cooking wine to a boil.

Step 7: bring to a boil and add lamb chop. Bring to a boil, turn down the heat and skim the foam with a spoon. Cook for 15 minutes.

Step 8: add a small amount of oil into the frying pan, add white sugar, and stir fry the sugar color.

Step 9: stir fry the sugar color into brownish red and bubble.

Step 10: pour in a large spoonful of cooking wine and lamb chop soup. Heat until the sugar color is thick. Set aside.

Step 11: add oil in another pan, add chili sauce and stir fry the red oil.

Step 12: stir fry the red oil, add the big pepper and continue to stir fry.

Step 13: stir fry with onion, ginger and garlic.

Step 14: pour in the soup, add cooking wine, soy sauce, salt and sugar.

Step 15: bring the lamb chops and white radish to the boil.

Step 16: bring the lamb chops and white radish to the boil.

Materials required:

Lamb chop: right amount

White radish: right amount

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Pickled pepper: right amount

Appropriate amount: sugar

Salt: right amount

Note: when frying sugar color, you must add cooking wine first, so that it won't splash, and don't add cold water to avoid scalding.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet