Braised Lamb Chop

Braised Lamb Chop

Introduction:

"Stewed lamb chops, salty and fresh with a little bit of fresh and sweet, very delicious."

Production steps:

Step 1: Chop lamb chops into small pieces and soak in cold water for 1 hour.

The second step: chop the chill and boil the water in the pot. Add a teaspoon of 50 degrees of Baijiu to the pot.

Step 3: blanch the ribs and remove.

Step 4: prepare the seasoning.

Step 5: cut garlic in half, cut scallion into large sections, soak ginger and cut thick slices. Fresh ginger is OK without soaking ginger, but soaking ginger tastes better.

Step 6: two spoons of soy sauce and one spoonful of Pixian Douban sauce. If you like spicy food, you can add more Pixian bean paste.

Step 7: heat the oil in a hot pan, add the fragrant leaves, grass fruits, prickly ash and star anise, and stir fry until the fragrant leaves are scorched. This process must be fried slowly with a small fire.

Step 8: use a spatula to remove the fragrant leaves and prickly ash, and add onion, ginger and garlic in the pot to make it fragrant.

Step 9: add two spoons of soy sauce and one spoonful of Pixian Douban sauce and continue to stir fry.

Step 10: stir fry the sauce with red oil, then add the boiled spareribs and stir well.

Step 11: add two spoonfuls of soy sauce to the pan, then add a large can of beer, bring to a boil, and then add 5 pieces of rock sugar.

Step 12: transfer the lamb chops into the electric cooker and simmer for 1 hour. Or press in a pressure cooker for 15 minutes. I think the rice cooker is more delicious though it is slower.

Step 13: after an hour, turn the lamb chops back to the frying pan to collect the juice, sprinkle a little cumin powder and stir fry.

Step 14: decorate with a pinch of coriander and serve.

Materials required:

Lamb chop: 300g

Coriander: moderate

Beer: 400ml

Peanut oil: 10g

Zanthoxylum bungeanum: 20

Tsaoko: one

Star anise: two

Fragrant leaves: 5 pieces

Soy sauce: 2 teaspoons

Pixian bean paste: 1 teaspoon

Soy sauce: 2 teaspoons

Rock sugar: 5

Note: soy sauce, Pixian Douban sauce and soy sauce are salty, so there is no need to add salt.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy