Lamb Chops with Braised Potatoes
1.
Prepare all the raw materials at once, blanch the lamb chops to remove the water and cut the potatoes into pieces with a hob. Chop garlic and ginger into grains, chop coriander, and weigh the braised sauce seasonings such as oil, sugar, cooking wine, light soy sauce, pepper powder, five-spice powder, etc. for later use.
2.
Pour the lamb chops into a hot pan and stir-fry, and dry the water.
3.
Pour in cooking wine and continue to stir fry.
4.
Stir-fry until the sheep drains the oil and the surface begins to change color.
5.
After washing the pot, heat the wok, pour in rapeseed oil and heat. Pour in garlic and ginger diced and saute until fragrant.
6.
Pour in Pixian watercress, pepper powder, sugar and other low heat and stir fry.
7.
Stir-fry here for a while, explode the flavor of the seasoning and stir-fry the red oil.
8.
Pour in the lamb chops and stir-fry evenly.
9.
Pour in potatoes and stir fry evenly.
10.
Add light soy sauce and stir fry evenly.
11.
Pour in the right amount of water, the water just overwhelms the lamb chops and potatoes, not too much.
12.
Prepare an appropriate amount of five-spice aniseed such as amomum, five-spice, star anise, and cinnamon, and wrap it with gauze.
13.
Pour the lamb chop and potato soup into the rice cooker and add the five-spice aniseed bag.
14.
Press the electric pressure cooker for about 30 minutes until the lamb chops are over cooked.
15.
After serving, sprinkle with chopped coriander and serve immediately. It tastes best when served hot.
16.
The stewed lamb chops are amber in color, crystal clear, melt in your mouth, delicious!
Tips:
Stir-fry the seasoning on a low fire. The seasoning needs to be fried with red oil for a good taste. Stir-fry the lamb chops over high heat. The lamb should not be too much drained. The time should be sufficient, and the stew will be cooked so that the taste is delicious.
