Braised Lamb Chops

Name: Braised Lamb Chops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; Some White radish; Some carrot; Some ginger; Some shallot; Some pepper; Some chili; Some Pixian Pepper; Some Sugar; Some salt; Some Soy sauce

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The weather is getting colder every day.) Eat lamb chops that warm your stomach and are nutritious. Lamb chops can not only increase the body's calories and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, and play an anti-aging effect.
Yesterday I bought lamb chops and made lamb chops hot pot with clear soup. The food was warm and warm. Today, I changed to the heavy-flavored red braised lamb chops. A log of red braised lamb chops was posted before. The taste is very delicious, but the procedure is slightly cumbersome. The spice smell is a bit heavier. Today this red braised lamb chop has been improved and simplified, but the taste is not compromised at all. Minus the flavor of many spices, the meaty aroma of lamb chops is more intense. "

Braised Lamb Chops

1. Cut the lamb chops into pieces, soak in clear water for 1 hour, soak in bleeding water.

2. Cut carrots and white radishes into hob pieces and set aside.

3. Prepare Pixian hot pepper and peppercorns.

4. Cut green onion into sections and slice ginger

5. The sheep soaked in bleeding water is discharged into a soup pot and poured with cold water. Bring to a boil, use a spoon to skim the blood.

6. After the blood foam is cleaned up, bring to a boil, turn to medium heat and cook for 30 minutes.

7. Start the pan, add oil, and stir-fry with Pixian hot sauce.

8. After sautéing the red oil, add green onion and ginger and stir fry until fragrant.

9. Add the cooked lamb chops and stir fry evenly.

10. Add the dark soy sauce, green onion and ginger, stir fry until it is colored.

11. Add the original soup for cooking lamb chops. After the lamb chops are boiled, turn to low heat and simmer for 40 minutes.

12. Add white radish, carrot cubes and salt, and simmer for 20 minutes to soften the radish.

Tips:
Don't throw away the original soup for cooking lamb chops, continue to use it after coloring. For the spice, I only use pepper, which can remove the mutton smell of lamb chops.