1. Fresh lamb chops are cleaned and cut into long strips
2. Two or three ribs are counted as a unit, divided into small pieces with a knife
3. Put the lamb chops in the pot with cold water, boil the blood water
4. Remove and drain the water
5. Heat a wok with cold oil, add garlic and pepper, stir fry on medium-to-low heat to create a fragrance
6. Pour lamb chops and stir fry, add braised soy sauce, salt, and color evenly
7. Pour hot water along the side of the pot, do not turn the lamb chops for now to prevent the color from losing
8. Cover, simmer over low heat and simmer for about 40 minutes, uncover, collect juice, and remove
9. The meat is tender and juicy, so delicious
Tips:1. Blanching lamb chops can remove excess blood and smell; 2. Lamb is a hot food, so do not put extra spices, because spices are also hot foods, but also to maintain the fragrance of the lamb itself; 3. The braised soy sauce is specially used to make braised dishes. The color is good and the taste is good, so no other soy sauce is used; 4. Heating water can make the lamb fresh and tender, and the meat is not old. The soup can be set aside as needed. Bibimbap is also delicious.
