Braised Lamb Chops
1.
Ingredients: pepper, cinnamon, star anise, bay leaves, dried chili, wolfberry, red dates, rock sugar, ginger slices, green onions
2.
Boiled water: Put the lamb chops in cold water, boil for 2 minutes, take out the lamb chops, rinse with water to remove any foam, drain and set aside
3.
Start the frying pan and sauté the peppercorns over a low temperature and a low fire. Don't avoid the high fire, which will scorch the peppercorns easily! Remove the peppercorns after sauteing
4.
Leave the oil used to fry the pepper in the pot, and add the ingredients in order: ginger slices, star anise, cinnamon, dried chili, bay leaves and green onions and saute
5.
Stir fry the lamb chops that were boiled before
6.
Add soy sauce and light soy sauce in turn and continue to stir fry
7.
Soak the lamb chops in heated water, put in the red dates and wolfberry prepared before, taste after the water is boiled, if it feels light, add a little salt
8.
Cover the pot, turn to low heat and simmer for more than 1 hour! Collect the juice on a high fire as appropriate, add the prepared rock sugar and stir fry, the degree of juice collection is according to personal preference
9.
Fill the pots with the coriander prepared before and you’re done~
Tips:
Old Ha's Private Kitchen:
1. When you try to buy lamb chops, let the merchant chop them well to save trouble
2. When the fry ingredients are fragrant, the green onions must be put in the last place. Putting them in early will burn
3. Add rock sugar and stir fry during the final juice collection process, and your hands should be fast, otherwise it will stick to the pan easily
