Many people don't like mutton because it tastes too strong, but if you soak it in clear water for a while and soak it in blood, the taste will be much lighter. Today, the braised lamb chops made in Bian Xiao are added with green garlic, which can effectively enhance the flavor of mutton. When the mutton is stewed to crisp and tender, boil the pot and smell the attractive fragrance, and the saliva will be left! Next, let's study with Bian Xiao!
The ingredients to be prepared are: lamb chops 500g, green garlic 150g, oil 20g, a small piece of ginger, cooking wine 100g, light soy sauce 30g, dark soy sauce 5g, crystal sugar 20g, and anise cinnamon.
The next step is:
1. Clean the lamb chops and soak them in clean water to remove the fishy smell from the water.
2. Put the sheep into the cold water in the pot, pour in the cooking wine and ginger slices, cook for 3 minutes on high fire, skim off the floating foam and rinse off for later use.
3. Cut garlic roots into inches and prepare a bowl of juice: 30g light soy sauce, 5g dark soy sauce and 50g cooking wine.
4. Boil the oil in the pot. Pour the blanched lamb chops into the pot and stir fry. Stir-fry until the water is dry, and fry on both sides until brown.
There will still be a little oil in the original pot, because mutton doesn't eat oil, so put the ginger and garlic pieces in the pot and fry them for fragrance.
6. Then add the lamb chops and stir well. Finally, add soy sauce, soy sauce and cooking wine and stir fry together.
7. Finally, add star anise cinnamon rock sugar, add water until it is equal to the lamb chops, boil over high fire, and then simmer over low heat 1 hour.
8. After the mutton is boiled soft, open the fire to collect the juice. When the soup is almost finished, add the green garlic leaves and stir well.
Delicious braised lamb chops are ready. They taste very delicious. I can't get enough of it. Old people and children love it!