The Chinese New Year is approaching, everyone is busy preparing the New Year's goods, and the flavor of the year is getting stronger and stronger. What hard-core dishes have you prepared on your New Year's Eve dinner table this year? My family loves lamb, so we make a braised lamb for dinner every year, which can be said to be a must-have for Chinese New Year. The braised lamb chops are so rich in sauce and flavor that you can't stop eating them. It's also great for entertaining guests, quite a rowdy hard dish.

But because lamb has a very heavy fishy flavor, so to do a good job is the need to master the skills of Oh, especially what spices spices is very important, add the right to effectively remove the fishy flavor of lamb, and vice versa, if you add the wrong, not only the taste is not good, but also cover up the fresh flavor of the lamb itself.

Today I will share a braised lamb chop practice, according to this method to do out of the lamb chop without a little bit of stink, soft and rotten off the bone, very fresh and flavorful, like friends together to see it. Braised lamb chops are delicious and skillful, learn to do so, fresh and flavorful, not fishy and not stinky, the New Year must be.

Braised lamb chops

Instruments: lamb chops, green onions and ginger, cooking wine, salt, white vinegar, peppercorns, sesame leaves, cinnamon, Angelica dahurica, soy sauce, soy sauce. Practice steps:

Step one: lamb chopped into small pieces, and then cold water in the pot to blanch a bit of water, water with onion and ginger, cooking wine to fishy, and then pour a little more white vinegar, white vinegar can remove the stink of lamb, and make the meat more crispy, boil after skimming the froth and fish out, rinse clean the blood froth and dry water standby.

Step 2: Then prepare the spices, onion, ginger, pepper, sesame leaves, cinnamon, dahurica, like to eat spicy can then prepare some dry chili pepper section, and then start the pot pour oil, hot pot cool oil into the rock sugar stir fry sugar color, stir fry sugar color immediately pour into the mutton chops stir-fry coloring, stir fry for a while, stir-fry until the skin is golden, and then after the stew is not nasty.

The third step: after stir-frying, add boiling water that does not exceed the lamb chops, add the right amount of soy sauce, soy sauce, onion and ginger, peppercorns, sesame seeds, cinnamon, dahurica, pour in cooking wine to fishy, open the lid and cook for 10 minutes, and then cover and turn to medium-low heat to simmer for 1 hour or so, add the right amount of salt, and continue to simmer for 10 minutes, taste can be turned off the fire and put out of the pot.

Tips:

1, do not need to add star anise when braised lamb chops, star anise flavor is too heavy, easy to cover the fresh flavor of lamb, which is what we often say, "pigs do not pepper sheep do not material," stewed pork does not add peppercorns, stewed lamb does not add material.

2, and then do braised lamb chops best to add an appropriate amount of dahurica, dahurica flavor is slightly bitter, but do braised lamb chops can be added to the effective deodorization and freshness. General a kilogram of lamb plus 6g dahurica can, do not add too much, there will be a bitter flavor.