Braised Lamb Chops

Name: Braised Lamb Chops
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 480g Lamb chops; 30g Green garlic; 10g Sliced ginger; 20g garlic; 15g oil; 10g Steamed Fish Soy Sauce; 10g Braised Sauce; 15g crystal sugar; Some Cooking Wine; Some pepper; Some salt

by s sister-su

5.0 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

3

Lamb is most suitable for consumption in winter. It is called a winter tonic and is deeply loved by people. Lamb can protect against wind and cold, is warm but not dry, has the functions of nourishing kidney and strengthening yang, warming the middle and dispelling cold, warming qi and blood, appetizing and strengthening spleen.
As the old saying goes, fat cattle and sheep, the fatter the mutton, the more fragrant, the fat and lean mutton tastes the best. Today, I chose cold fresh lamb chops of small tail sheep from the Inner Mongolia prairie. The quality of the lamb is very good. It does not need too many seasonings to enhance the flavor.

Braised Lamb Chops

1. Prepare the ingredients, soak the lamb chops in clean water and pick them up.

2. Put an appropriate amount of pepper in a pot under cold water.

3. After boiling, remove the lamb chops and drain the water.

4. Heat the pan with cold oil. When the oil is 70% hot, sauté the garlic and ginger.

5. Add the lamb chops and stir fry a few times.

6. Add proper amount of cooking wine, dried chili (I didn't chop chili because my family doesn't like spicy food too much), steamed fish soy sauce, and braised sauce.

7. Stir fry until colored.

8. Add boiling water to the lamb, boil it over high heat, and simmer on low heat.

9. Cook for about 1 hour, the lamb can be easily torn apart but it is not very rotten (this is my favorite taste), if you need to be more crispy, you can continue to cook it for a while.

10. Add green garlic and stir fry a few times to collect the juice. (If the taste is heavy, add salt to taste)

Tips:
1. Pick up the blanched lamb chops and do not rinse them with cold water. Alternation of hot and cold will make the taste of lamb become old.
2. Adding water should be enough once, adding water in the middle will affect the taste of lamb.
3. Personally, I don't like to add too much seasoning, because I am afraid that it will take away the flavor of lamb itself.