Blanch lamb chops, put a little vinegar can remove the stink. During this time you can prepare onion, ginger, garlic and other accessories. Onion cut into sections, ginger sliced. Tomatoes peeled and cut into small pieces. Peppers and mushrooms cut into pieces, potatoes cut into cubes.

Wash the lamb chops in warm water and then cool them. Add 5 to 6 grains of rock sugar to the pan over low heat, crack and simmer clockwise to make the sugar color, then add the lamb chops, stir-fry for color, add a pinch of soy sauce and a spoonful of soy sauce, and add the pepper grains, and stir-fry over medium heat.

After coloring, add warm water to the lamb chops. Put in the auxiliary ingredients, onion, ginger, garlic, spices, sesame seeds, cumin, cooking wine, Lao Gan Ma, bean paste, chicken essence, a little ketchup, do not put salt. Boil open to a small fire.

This time the secret rolls should be debuted! First of all, I did not put water at all, a little bit of flour, a little bit of milk, and finally synthesize a soft dough.

You can divide the large dough into 2~3 smaller doughs. Roll the small dough into a thin sheet, put a little oil on it, spread it well, and then roll it into a roll. Cut into small sections. Pick up two small sections and stretch them out. Stretch them and stick them together. Squeeze both hands at the ends in the opposite direction and twist them together.

After the lamb has been simmering for 30-40 minutes add the tomatoes, potatoes, mushrooms, peppers and a bit of warm water, but don't go over. At this point, you can put the rolls on top of the vegetables and put the lid on the pot to simmer!

Put the lid on the pot and wait for more than half an hour, the fragrant lamb stew rolls will be out of the pot! (