Braised Lamb Chops
1.
Prepare the materials
2.
Rinse lamb chops with clean water, no need to soak in blood, it has been processed very clean
3.
Boil a pot of boiling water, put a little rice wine, add lamb chops to blanch water
4.
Remove the foam after cooking
5.
Peel and wash potatoes and carrots, cut into pieces with a hob
6.
Put an appropriate amount of vegetable oil in the wok, saute the scallions and ginger, add the blanched lamb chops and stir fry
7.
Stir-fry until the surface of the lamb chops is slightly burnt, add rice wine, light soy sauce, and dark soy sauce in sequence, and stir-fry the lamb chops evenly
8.
Add appropriate amount of water, just drank lamb chops
9.
Bring to a boil, cover the pot, simmer over medium heat for 10 minutes
10.
Add carrots and potato wedges after 10 minutes, stir well and continue to simmer for 15-20 minutes
11.
After 20 minutes, the soup has been collected until it is thick, add a little salt according to your own taste, ignore the light mouth, just pick up the pot and serve
Tips:
The lamb chops in Inner Mongolia are processed very cleanly, with very little blood water, very light taint, and no spices are used.
