With fresh mutton chops, to what we say in Xinjiang, put the soup pot (large) on the fire, add cool water, the water should be submerged more meat (how much to add depends on the grams of mutton chops). Add the lamb chops, (don't cut them into small pieces) and bring the water to a boil over high heat, skimming the foam off the top. Simmer over medium heat for 5-10 minutes, add a little pepper and ginger (the purpose is to remove the fishy flavor), and simmer over low heat for about 1 hour. Actually, 40 minutes is enough for lamb.

When the ribs can be stewed, you need to do some work. Peel 1 onion, wash and finely chop it, and set it aside in a small pot. Once the meat is stewed, remove the lamb chops and place them on a large plate. Without turning off the heat, change the heat and let the soup boil. Put some salt and onion in a small bowl, ladle some soup in this small bowl and stir with a spoon to melt the salt. It smells like onions. Pour the homogenized soup from this bowl over the ribs.

Also, chop some scallions, put them in a couple of small bowls, add a little salt and pour them into the broth.

The ribs are delicious and so is the broth.

Delicious and nourishing.

Remember, you must not add salt to the stewed ribs.

Two, spicy lips fried lamb chops

Materials: 1200 grams of lamb chops with bones, 30 grams of celery, 30 grams of onions, 30 grams of carrots, 50 grams of flour.

Seasoning:150 grams of butter, 30 grams of paprika, salt, monosodium glutamate.

Cooking method:Lamb chops washed, green onions, parsley, carrots washed, chopped with sheep, poured into the appropriate amount of water, cooked with martial arts fire, fished out, cooled, chopped into 12 pieces, smeared with a little salt and paprika, mix well, dipped in flour; standby.

Heat a pan and add butter. When melted, add the lamb chops and fry until colored on both sides. Serve while hot.