Fresh lamb chop

500 grams

condiments

potato

two

carrot

two

Chinese cabbage

6 tablets

Sichuan pepper

10g

energy

10g

salt

10g

coriander

10g

verdant

10g

refined sugar

15g

step

1. Buy fresh lamb chops in the market. It is suggested that goats that buy sheep taste a little worse. Cut off about 2 inches for use.

2. After washing the lamb chops, soak them in clear water for about 10 minute to remove the fishy smell.

3. After soaking for 10 minutes, wash the lamb chops again and put them into the pot. Put cold water in the pot (remember not to use hot water, otherwise the mutton will not only bite, but also stink). After boiling, clean the floating foam with a spoon (this is also the key to remove the smell of mutton), and then add pepper. Ginger and dried Chili peppers, cover the pot and cook over medium heat 10 minute, then simmer over low heat 10 minute, and turn off the heat. Do not open the lid unless it is special.

4. In the process of cooking mutton, you can cut two potatoes and two carrots into hob blocks for later use (you can put more vegetables if you like). I like meat, just put two, hehe. ...

5. Wash five or six leaves of Chinese cabbage and tear them into large pieces by hand (you can put more dishes if you like). I like meat, just put two, hehe. ...

6. I took a few pictures less during the production, so I can make do with it. After 20 minutes, the lamb chops are cooked and drained. After the wok is on fire, add a little about 15 ml of cooking oil. When the oil is hot, add the cooked lamb chops and stir fry. Cook the cooking wine and stir it a few times. Add potatoes, carrots and cabbage, and continue to stir fry. When you hear the crack, add cold water and wipe the material with one finger. Find a salty mouth. Cover the pot and cook for five minutes, then turn the heat down and put potatoes and carrots with chopsticks. Then open the fire to collect the soup. Finally, stir-fry the chopped parsley and chopped green onion in the pot for a few times, and then take out the pot.

7. Come on, crisp and rotten, fat but not greasy, salty and delicious-a pot of mutton stew! What's in the dish is my vegetable wax gourd. This time, some improvements were made after the production process.