Name: Wine-flavored and Spicy Red Braised Lamb Chops
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Lamb chops; 5g ginger; 500g beer; 1 piece star anise; 20 capsules pepper; 1 piece Cinnamon; 5g Green onions; 10 Dried chili; 20g crystal sugar; 1 parsley; 1/2 lemon; 1 tablespoon ketchup; 1 tablespoon Pixian Doubanjiang; 30ml Vegetable oil

Wine-flavored and Spicy Red Braised Lamb Chops

by Susuai Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

For several days this week, there was a bit of snow in Lili La La Land. Today’s snow is the biggest drop since the beginning of winter. The heavy snow has turned the whole city into ice and snow, and the sky has really become cold. When it’s cold, my greedy person thinks about eating meat. My favorite drop in winter is mutton. Walking on the road and smelling the scent of mutton from street restaurants, I can no longer control the secretion of saliva. .
Back home, quickly make a pot of tender and hot wine-spicy red braised lamb chops. The stewed lamb chops are tender, delicious and mellow in soup. It is really "tasty, gluten and crispy, crisp and rotten, and refreshing in one bite ". In other words, the key to making mutton and lamb chops is to get rid of mutton, and many friends are caught here.
In fact, this subdued lamb can be won with only one trick to remove the mutton, that is, the whole big coriander is connected to the root, washed and put in the pot and boiled together, the effect is very good.
In addition, my spicy red braised lamb chops did not add a drop of water when cooked, and used a large can of beer, which also made the lamb more tender.

Wine-flavored and Spicy Red Braised Lamb Chops

1. Cut the lamb chops into pieces, soak them in water for half a day, change the water several times, put cold water in the pot, add the lamb chops, and add the juice of half a lemon

Wine-flavored and Spicy Red Braised Lamb Chops recipe

2. After boiling, skim off the froth, rinse with hot water, remove and drain the water for later use; prepare the ingredients, heat up a pot and heat oil to saute the pepper, star anise and cinnamon

3. Pour in Pixian bean paste and fry out the red oil, then pour in dried chili and tomato paste

4. Pour in the lamb chops and stir-fry until the lamb chops turn yellow, add soy sauce, cooking wine and salt

5. Stir the lamb chops and stir-fry ingredients together to fragrant and pour into the pressure cooker, pour beer over the lamb chops, add rock sugar, and add a large coriander

6. Add the green onion and sliced ginger, cook for 25 minutes in a pressure cooker, and remove the coriander.

Tips:
1. When lamb chops are flying in water, add half a lemon juice to mutton and fresh;
2. The lamb chops should be sautéed and slightly browned before adding soy sauce and cooking wine;
3. The whole coriander must be added to the pressure cooker with roots, so that the mutton smell can be removed with one trick;
4. When cooking lamb chops, do not add water, use beer all, so that the cooked lamb is very tender.