An Indispensable Delicacy in The Cold Season [red Braised Lamb Chops]

Name: An Indispensable Delicacy in The Cold Season [red Braised Lamb Chops]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb chops; 1 carrot; Some Sliced ginger; Some Garlic seeds; Some star anise; Some Cinnamon; Some Dried chili; Some Tangerine peel; Some Erguotou wine; Some Doubanjiang; Some Garlic sprouts; Some Chicken Essence

by Delightful food temptation

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

An Indispensable Delicacy in The Cold Season [red Braised Lamb Chops]

1. Cut the right amount of lamb chops into suitable size pieces and put them in a bowl for later use. Add an appropriate amount of salt to stick it with your hands and marinate for 20 minutes.

An Indispensable Delicacy in The Cold Season [red Braised Lamb Chops] recipe

2. 1 carrot, peeled, head and tail removed for customers to cut into hob pieces for later use. Ginger slices, garlic seeds, star anise, cinnamon, dried chili, and dried tangerine peel.

3. Heat the wok, remove the right amount of oil, add ginger slices and sauté fragrant, add lamb chops after sautéing, stir-fry on medium and low heat, fry the lamb chops with moisture and fry the aroma of lamb. To fry the mutton fragrant, you need to add a small amount of water and stir fry together. After the mutton is fried dry, add star anise, cinnamon, and dried chili and stir fry together until the aroma of lamb chops is fried. Add appropriate amount of bean paste and stir-fry together. When the bean paste is fragrant, add a spoonful of Erguotou wine, cover and simmer for 15 seconds.

4. Open the lid after 15 seconds, and stir-fry the remaining wine. After the wine is fried and dry, add enough water at one time. The amount of water should be submerged over the lamb chops, then add carrots, and add appropriate amount of pepper, soy sauce, and dried tangerine peel. Simmer for 40 minutes. Add garlic seeds after 40 minutes and continue to simmer for 30 minutes. Open the lid and turn to high heat to collect the juice. When the broth is right, add the right amount of garlic sprouts and chicken bouillon and stir-fry, then put the lamb chops into the hot pot, and the deliciousness is ready.