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.
