1. Prepare accessories. Processing lamb chops (preferably Xinjiang small or medium lamb chops, no mutton taste, tender meat): cut the lamb chops into pieces, rinse with water, and stir-fry the water in an iron pan.
2. Pick up the lamb chops that have been fried in water, wash the pot, put an appropriate amount of oil, add garlic and saute, add the lamb chops and stir fry, add onions and ginger slices, stir fry together, spray cooking wine, and fry until the lamb chops are slightly yellow.
3. Pour cold water into the pot, cover the lamb chops, add all the spices to the pot, wrap the tangerine peel with gauze before putting it, and chop the dried red pepper. Add oyster sauce, light soy sauce, dark soy sauce, rock sugar, cover the pot and bring to a boil, simmer on medium heat until the water is almost dry, stir fry frequently when the water is quick to dry.
4. Fill a bowl, discard the spices and tangerine peel, put it in a pressure cooker and steam it over water. It will be OK after 20 minutes from the beginning of venting. The house is full of fragrance, and the meat is so fragrant that both the elderly and the children can bite. If you don’t eat spicy food, you don’t need to put chili.
Tips:If you buy regular lamb chops, add more chili to better remove the taint.
