Braised lamb chops are home-cooked dishes with lamb chops as the main ingredients and rock sugar, vinegar, star anise, cinnamon, Amomum tsaoko, fragrant leaves, red dates, dried peppers, ginger, onions and cooking wine as the auxiliary materials. It tastes salty and fresh. Among them, Sichuan braised lamb chops are more common. The following are related practices for reference only:

Ingredients preparation: Ingredients: 500g lamb chops (to be chopped).

Ingredients: rock sugar about 12, vinegar about 25ml, 2 star anise, a small piece of cinnamon, Tsaoko 1 piece, 2 fragrant leaves, 5 red dates, 3 dried peppers, ginger (sliced), onion (knotted) and cooking wine.

Manufacturing steps: 1. Wash the chopped lamb chops with blood, put a proper amount of cold water into the pot, add the washed lamb chops, add about 25ml vinegar, take out the lamb chops with a colander after boiling, rinse the blood foam with clear water, and drain for later use; 2. Break the crystal sugar, put a proper amount of oil in a clean pot, add the crystal sugar, and stir-fry with low fire until it melts; 3. Add lamb chops, stir-fry until the color is higher, then add two teaspoons of cooking wine and stir well; 4. Add the washed star anise, cinnamon, Amomum tsaoko, fragrant leaves, dried peppers, red dates, ginger slices and onion knots, pour in a proper amount of hot water (about 3 cm higher than lamb chops), and scoop out the floating foam with a spoon after the fire is boiled; 5. Add the right amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton soup is dry.

Note: 1. Adding a little vinegar to mutton can effectively remove the smell of mutton; 2. When frying the sugar color, you can add the oil first and then the rock sugar, and fry it with a small fire to avoid over-frying and bitterness; It is best to put enough water at one time. If you need to add water halfway, please heat the water.