Lamb Chops in Casserole and Braised Carrots
1.
Prepare the ingredients as shown in the picture, lamb chops, carrots, Laoganma oil chili, dried chili, ginger, star anise, cinnamon, bay leaf, and Chinese pepper
2.
Add appropriate amount of water to the pot, add lamb chops, green onion knot, pepper, ginger slices and cooking wine. Continue to cook for two or three minutes after the water boils
3.
Rinse the lamb chops that have fallen into the water, pick up and drain the water for later use
4.
Decompose the ingredients further, cut dried chili into sections, ginger slices, and carrots into cubes
5.
Add a small amount of oil to the pot, add ginger slices, dried chili, star anise, and cinnamon, and stir fry for a good flavor. Then scoop up these spices for later use, otherwise they will burn for too long.
6.
Pour the prepared lamb chops into a pot over low heat, stir fry, and fry until the drained lamb is dried and the skin turns yellow. Fry for about ten minutes. Half a spoon of cooking wine can be added in the middle.
7.
Finally, add a spoonful of Laoganma oil and chili and stir fry for a while
8.
Put the lamb chops in a casserole and add the spices that you picked out before, add a few rock sugar, two spoons of light soy sauce, one spoon of dark soy sauce, and cover the ingredients with some water
9.
Turn to low heat and simmer for about 60 minutes after the high heat is boiled. Remove the lid and add the carrot pieces and continue to simmer for 15 minutes. Add appropriate amount of salt, no need to add chicken powder because carrots are sweet
10.
Finished picture, it tastes very good
Tips:
1. When lamb chops are drained, add some deodorizing ingredients to make them taste better
2. The lamb chops after falling out of water need to be fried on low heat for ten minutes to get the water out, and the soup can be better absorbed when stewed
3. Put it in a casserole and boil and simmer on low heat throughout the process
