Braised Lamb Ribs

Name: Braised Lamb Ribs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sheep Bone; 150g onion

by AMMA

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

@1@羊鸡排 After thawing, soak in cold water for more than 5 hours. Change the water frequently in the middle to soak impurities and blood. Boil the soaked lamb spine in a pot under cold water. Put a few slices of ginger and cooking wine in the pot and bring to the boil. Then, while tumbling in the water, remove the lamb ribs and drain the water for use @2@起油锅, add green onion, ginger, garlic and stir fry @3@ put bean sauce to fry out fragrance @4@ put

Ingredients

500g Sheep Bone
150g Onion

Braised Lamb Ribs

1. After thawing, soak the lamb spine in cold water for more than 5 hours. Change the water frequently in the middle to soak impurities and blood. Boil the soaked lamb spine in a pot under cold water. Put a few slices of ginger and cooking wine in the pot. Tumble the water to remove the lamb ribs and drain the water for later use

2. Start the frying pan, add green onion, ginger, garlic and stir fry

3. Add the bean paste and stir fry for a fragrance

4. Add lamb ribs and stir fry

5. Add onions and stir fry

6. Add soy sauce

7. Add enough boiled water, add rock sugar, star anise, bay leaves and other spices to boil over high heat, then turn on low heat and simmer for 40 minutes

8. Add salt, turn on high heat to collect the juice, then it will be out