Name: Braised Lamb Chops
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Fresh lamb chops; 50g Dried orange peel; 70g Green onions; 25g Fresh ginger; 10g Bay leaf; 10g Angelica dahurica; 10g star anise; 5g Cinnamon; 5g Black pepper; 1 capsule nutmeg; 30g Soy sauce; 30g Oyster sauce; Some salt; 100g Cooking Wine; Some Plain Water

Braised Lamb Chops

by Hua Qing Rouyi

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

In recent days, all parts of the country have been snowing, raining, and cooling. It is a good spring, a good spring, and a good spring. . . To cope with the cold weather, it would be great to cook a pot of warm lamb chops for the family. Let the warm lamb chops go together, the kind of happy satisfaction is love.

Braised Lamb Chops

1. Wash the fresh lamb chops with water;

2. Chop the washed lamb chops into small pieces;

3. Drain the chopped lamb into clean water, add dried orange peel and soak for 1 hour;

4. Prepare the required seasonings such as scallions, fresh ginger and bay leaves;

5. Wrap the seasonings into seasoning bags with gauze;

6. Put the soaked lamb chops into the pot in cold water;

7. After the fire is boiled, reduce the fire and blanch the water to remove the blood foam;

8. Remove the blanched lamb chops and control the water;

9. Discharge the sheep into the pressure cooker and fill it with appropriate clean water;

10. Add the packaged seasoning bag, soy sauce, oyster sauce, dark soy sauce, cooking wine, rock sugar, salt, stir evenly with chopsticks, buckle the lid and simmer regularly;

11. After cooking, put the lamb chops on an open fire and continue to simmer for 20-30 minutes on low heat.

12. Serve and eat.

Tips:
1. Soaking and blanching with dried orange peel are all to remove the mutton smell and blood;
2. Everyone uses a different pressure cooker. You can adjust the time according to your own cooker. Our cooker needs to be fixed for 35 minutes;
3. Since the cooking time of the pressure cooker is relatively short, the lamb chops are simmered in a pressure cooker and simmered for a while, the meat is more delicious;
4. If you don't have a pressure cooker, you can stew directly in a saucepan. In fact, it tastes better, but it takes longer.