Braised Lamb Chops

Name: Braised Lamb Chops
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; 12 pieces Rock candy; 1/8 teaspoon Vinegar; 1 tablespoon Cooking Wine; 1/4 teaspoon salt; 1 tablespoon Soy sauce; 1/4 teaspoon Sugar; Small portions Green onion ginger garlic; 1 small handful parsley

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Braised lamb chops is a home-cooked dish in autumn and winter. Lamb meat is tender and easy to digest. It is high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat content and less cholesterol. It is a delicacy for preventing cold and warming in winter. One; at the same time, lamb is warm and sweet, which can be used for food tonic and dietary therapy. It is an excellent strong and anti-ill food, beneficial to qi and tonic, warming the middle and warming down, invigorating the kidney and strengthening yang, promoting muscle strength, and resisting wind and cold.
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Ingredients

500g Lamb Chops
12 pieces Rock Candy
1/8 teaspoon Vinegar
1 tablespoon Cooking Wine
1/4 teaspoon Salt
1 tablespoon Soy Sauce
1/4 teaspoon Sugar
Small portions Green Onion Ginger Garlic
1 small handful Parsley

Braised Lamb Chops

1. Bring a proper amount of water to a boil in the pot, add the washed lamb chops, add vinegar and a small amount of cooking wine, blanch the lamb chops and drain them for later use

2. Put oil in the pot and heat until 6 minutes hot, add rock sugar, and fry it over low heat until it melts

3. Add green onion, ginger, garlic and lamb chops, stir fry until they are colored

4. Add cooking wine, soy sauce, sugar, stir well

5. Pour in hot water about 2cm higher than the lamb chops. After the high heat is boiled, use a spoon to remove the foam and turn to a low heat.

6. Cook for about 80 minutes until the mutton is crispy, add salt and stir-fry, turn the heat to high heat to dry the soup, put it on a plate and sprinkle with coriander.

Tips:
1. Add a little vinegar when lamb is blanched, which can effectively remove the smell.

2. When frying the sugar color, add the oil and then add the rock sugar. Use a low heat to avoid over-frying and taste bitter.

3. It is best to put enough water at one time. If you need to add water in the middle, please heat the water.