Casserole nourishing lamb chops

Original method: Lamb is the first choice for nourishing ingredients. This dish is made of high-quality goat chops. Unlike ordinary lamb, the meat is more tender. Coupled with the cooking method of medicinal food, it not only effectively removes the mutton smell, but also increases the tonic function of this dish.

Ingredients: 750 grams of fresh lamb chops, 200 grams of carrots.

Ingredients: A (2 grams of star anise, 3 grams each of cinnamon and tangerine peel, 6 grams of dried chili pepper, 5 grams of Chinese angelica), ingredient B (8 grams of bean paste, 10 grams each of oyster sauce, rice wine, and hot pot condiments) grams, 6 grams of Weidel soy sauce, 3 grams each of MSG and chicken essence), 30 grams of salad oil, and 5 grams of garlic sprouts.

Preparation:

1. Chop the fresh lamb chops into pieces, rinse away the blood; wash the carrots, cut into hob pieces, and cook.

2. Pour the chopped lamb chops into pieces of water, skim off the foam, pour them out and rinse them with water for about 5 minutes to control the water.

3. Heat the oil in the pot, add the lamb chops and stir-fry for about 15 minutes. After the mutton oil overflows, add ingredient A and continue to stir-fry until the aroma overflows. Then add ingredient B and stir-fry evenly, add water to cover the ingredients, bring to a boil over high heat, then change to medium heat and cook for about 40 minutes. After the ingredients are cooked, use high heat to reduce the juice, add the cooked carrots and cook together. Collect the juice, remove from the pot, put on a plate, and add garlic sprouts.

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