Stewed Lamb Chops
1.
The main ingredient of stewed lamb chops is lamb ribs. A package bought in the supermarket weighs about 1 catty and a half, with bones and without skin.
2.
Wash lamb chops and cut into chunks about 5 cm long.
3.
Boil a pot of hot water, add the lamb chops to a boil and remove them for two minutes.
4.
Boil a large pot of hot water in a casserole pot, drain the boiled sheep, and remove the blood foam after boiling.
5.
The first row of ingredients on the plate are ginger, star anise, cinnamon, and white kou from the left. The second line is bay leaves, dried chili, pepper, tangerine peel. The third line is fennel and angelica. The principle of putting ingredients is that although there are many types, the amount of each is very small, especially cinnamon and tangerine peel. There must be no more cinnamon and tangerine peel. Cinnamon is the largest piece of nail size. If the ingredients are large in quantity and strong in flavor, it is not a clear stew.
6.
Put all the ingredients in the above dish, and then put half a spoon of sugar. After simmering on low heat for 1 hour, add an appropriate amount of salt and simmer for 1 hour. Grasp the amount of salt, put it in and taste it, the taste is obviously saltier than the usual soup, which is too light and the lamb is not fragrant. After two hours of cooking, there is still half a pot of water left, so the water should not be less. But the rest of the soup will not be wasted, and it is another delicacy to make hot and sour lamb soup.
7.
Wash the chives and coriander and chop finely.
8.
Take the stewed lamb chops out of the plate, sprinkle the chopped chives and coriander with half of the stem (the half of the leaf is used in the hot and sour lamb soup), and then sprinkle some freshly ground white pepper ( It must be freshly ground, the pepper is not flavorful enough, you can go to the supermarket to buy bottled peppercorns with a grinder). Sprinkle two spoons of hot lamb soup in a casserole on the lamb chops. The heat of the soup stimulates the aroma of chives, coriander and pepper, which is the finishing touch. Stewed lamb chops, you're done.
Tips:
1. The trick to clear stew is to grasp two points, one is the variety of ingredients and the total amount is small, and the other is that the soup should be enough to ensure "clearness". The cooked lamb chops can't clearly taste the flavor of certain ingredients, but they can improve the flavor.
2. Freshly ground white pepper is the essence and essential.
3. The prepared lamb chops must be eaten while it is hot, it will be greasy when it is cold, if it is cold, you can fill it with a little water and reheat it.
4. The remaining soup from cooking lamb chops is a good material for making hot and sour lamb soup. Please refer to my other recipe for how to make lamb soup.
