Lamb Chops Hot Pot in The Winter Solstice
1.
Cut the lamb chops into small pieces (I let the meat seller chop them), soak them in clean water for about an hour, and then clean them.
2.
Put the bottom oil in the wok, let a proper amount of peppercorns until fragrant when it is warm, then add the lamb chops and stir fry.
3.
Stir-fry the lamb chops until the water is collected, scoop into two tablespoons of Sichuan bean paste (my sister made it, if you buy it, you’d better use Sichuan Pixian bean paste), stir and stir well with the appropriate amount of Chongqing hot pot bottom.
4.
Add clear water, because it is used for hot pot, the amount of water should be increased, and then add grass fruit, cinnamon, San Nai (star anise is not available at home, if you have it, you can put some properly), fennel, ginger, smashed pepper, dried chili , 4 rock sugar, salt (don't add enough salt at one time, you can adjust it later), soy sauce, cooking wine, put it in a pressure cooker for about 30 minutes.
5.
When cooking the lamb, you can prepare the side dishes. This can be prepared according to your own preferences. I used enoki mushrooms, soaked dried bamboo shoots, and celery leaves. I didn’t buy green vegetables.
6.
After the lamb chops are cooked, pour them into a stainless steel pot together with the soup, add a proper amount of chicken powder and salt to taste, then put them on the induction cooker and eat them. Xiaobao yelled as he ate, "It's so delicious, so delicious!" Then he wondered if the leg of lamb was going to be eaten in the winter solstice, haha, this big rat!
