A Simple Home Cooking-braised Lamb Chops
1.
Lamb chops. This is a supplementary photo when I buy it again later.
2.
These are the ingredients.
3.
Wash the ginger and slice it, peel the garlic and wash.
4.
Boil water in a pot, add a teaspoon of salt, pour in the lamb chops, blanch, then remove and drain.
5.
Raise the frying pan and sauté the ginger slices.
6.
Pour the lamb chops and stir fry for a while.
7.
Add garlic and continue to stir fry for a while.
8.
Add the seasoning and cook for a while. (Does not contain salt)
9.
Then add 500 grams of water.
10.
Add the adenophora, scutellaria, chuanxiong, red dates and cinnamon in the ingredients.
11.
After boiling, put it in a casserole.
12.
After the high heat is boiled, turn the heat to low and simmer for three hours, then turn off the heat.
13.
Serve a bowl and taste.
Tips:
1. Last time I had a personal question: What use are those ingredients? I checked and asked, and concluded: The main purpose is to increase the aroma and remove the mutton smell.
Later, I did it two more times, but the stall owner didn't give Sha ginseng. I felt that the taste was not as good as this one.
2. If it is chewy and chewy, simmer for two and a half hours.
3. Chunshengtang wine is a specialty of Ou's hometown. This wine is made with a few Chinese medicines. It is suitable for cooking meat. It can be replaced with other cooking wine.
I’m so depressed when I post this recipe, and the finished picture can’t be posted. I don’t know if this is the Nth test, or it’s not working, so let’s do it.
