Stewed Lamb Chops

Name: Stewed Lamb Chops
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Lamb chops; 250g carrot; 2 tablets Tangerine peel; 15g ginger; 2 pcs star anise; 1 pinch pepper; 1 small piece Cinnamon; 3g salt; 10ML Cooking Wine

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

My daughter likes mutton very much. Last year, I made her braised mutton and ate it all. This year, considering her developmental period, I try to give her some light dishes. The stewed lamb chops were made a few weeks ago, with dried tangerine peels to remove the meaty flavour of lamb, and carrots. The taste is sweet. Not only satisfied her love of lamb, the delicious stewed lamb chops also satisfied her daughter's stomach. Lamb is warm in nature. It can not only increase the body's calories and resist the cold, but also increase digestive enzymes, help the spleen and stomach digest, and play an anti-aging effect.
Eating more lamb in autumn and winter is good for your health. Ancient Chinese medicine believes that lamb can help Yuanyang, and carrots are a kind of crispy, delicious and nutritious homemade vegetables. They contain a variety of enzymes that can decompose carcinogenic nitrite and have anti-cancer effects. Stewed lamb with carrots, it can nourish essence and blood, heal lung deficiency, and is a good product for fatigue and fatigue. It is an excellent warming and strengthening agent.

Ingredients

500g Lamb Chops
250g Carrot
2 tablets Tangerine Peel
15g Ginger
2 pcs Star Anise
1 pinch Pepper
1 small piece Cinnamon
3g Salt
10ML Cooking Wine

Stewed Lamb Chops

1. Prepare the ingredients, peel and cut the carrots

2. Wash lamb chops, soak in water for 30 minutes, remove

3. Put the lamb chops and water in the soup pot, remove the floating blood foam after boiling, and add star anise, pepper and cinnamon

4. Add ginger slices

5. Put in the dried tangerine peel and cook for 30 minutes on medium and small heat

6. Add carrots and cook for another 30 minutes. Boil the lamb chops until they become crispy. The soup is thick. Season with salt before turning off the heat. Sprinkle some coriander leaves when drinking the soup to make the flavor more fragrant.

Tips:
1. If you use a rice cooker, you can blanch the lamb chops;
2. The method to remove the smelt taste of mutton can use tangerine peel, or use amplifying material, or use yam, radish, etc. to absorb the smelt taste;
2. When boiling lamb, the blood foam in the soup can ensure that the soup is sweet and delicious.