Stewed Lamb Chops with Carrots

Name: Stewed Lamb Chops with Carrots
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Lamb chops; 1 carrot; Some Chives flowers; Some very light blue; Some ginger; Some garlic; Some Cooking Wine; Some salt; Some Sugar

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the cold winter, nothing can make me feel warmer than a bowl of mutton soup. As soon as I entered the door, a burst of warmth rushed toward my face. If there is a bowl of mutton soup on the table, how happy it is!

Lamb and carrots are a good match. Carrots are cool in nature, can eliminate stagnation and reduce phlegm heat. It is a tonic delicacy in autumn and winter. Lamb can nourish weakness, nourish qi and blood. Long-term consumption can nourish qi, prevent cold hands and feet, help digestion, and relieve cough. "

Ingredients

3 pieces Lamb Chops
1 Carrot
Some Chives Flowers
Some Very Light Blue
Some Ginger
Some Garlic
Some Cooking Wine
Some Salt
Some Sugar

Stewed Lamb Chops with Carrots

1. Wash the lamb chops (lamb ribs) and chop them into small pieces.

2. Soak in clean water for 1 hour. (Change the water 2-3 times halfway)

3. Drain the lamb chops, put them in a pot of boiling water, blanch them to remove any foam and remove them.

4. Wash and peel the carrots and cut into pieces with a hob.

5. Put a little oil on the pot to heat up, add the lamb chops and stir fry a few times.

6. Pour in enough water, add scallion, ginger, a little cooking wine, and bring to a boil.

7. Transfer to a casserole and simmer for half an hour on low heat.

8. After the lamb is cooked and rotten, put in carrot pieces and salt and continue to simmer slowly.

9. Until the lamb ribs are free of bone, sprinkle with scallions.

10. The characteristics of this dish: the soup is milky white, mellow and not greasy, and the taste is delicious.

Tips:
1. In the pot for stewing ribs, add enough water at one time, not halfway; add salt when the stew is fast-cooking.

2. If you like clear soup, you can use high or medium heat. If you like thick soup, you can use low heat to stew.

3. The stewing time can be determined according to the amount of ribs.