Stewed goat chops, a specialty dish, the soup is fresh and flavorful, the goat meat is soft, even the radish is very tasty

Ingredients ?

Goat chops 750g

White radish one

Carrot half

Pepper 3g

Scallion and ginger moderate

High degree of white wine moderate

Chinese stewed mutton chops

First of all, mutton chops soaked in cold water for two hours to remove the blood and odor, if it is a fresh mutton chops this step is not necessary, the Lamb chops first break down a little, along the two ribs to cut, and then cut the lamb chops into evenly sized pieces. The above steps can also be done by the vendor when you buy the lamb chops. This is the chopped lamb chops, we put in the basin spare, this size eating just right.

Shredded thoughts: the choice of mutton chops is very important, to choose the goat's mutton chops, we sell goat chops 38 pounds, sheep chops to be cheaper a few dollars, I'm this mutton chops is a friend of my dad went to his friend's restaurant to teach stewed mutton chops practice after his friend to send.

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Pot with cool water, the lamb chops poured into the cool water, put onions and ginger, pepper, high white wine to fishy, open the fire, see there is a blood froth we will use a spoon to play out, do not wait for the water to open up and then play. After the water boils, the blood foam is also clean, fished into the basin.

Shatter: beef and mutton with a high degree of white wine to remove the odor of the effect of some.

Pick off the green onions, ginger and peppercorns, and use hot water to clean the lamb chops. After cleaning we put the lamb chops in a casserole, add enough water. Open a large fire to boil, after the water boils we add a spoonful of lamb broth, and if you don't have it, you can not add it. Stew the whole time on medium heat for more than an hour, if the old lamb chops stew for more than two hours.

Shredded thoughts: stewed mutton chops the whole time is not covered, this is very important, we must remember, do not cover the lamb stench will evaporate out, if the cover cover stench evaporation does not go out and will be given to the stew in the soup. Add lamb soup play a role in the role of a lead, can let the lamb chops stewed out of the soup flavor is more dense, better flavor.

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Stewed lamb chops when we deal with the side dishes, stewed lamb chops to add white radish and carrots two. We peeled the carrots, white carrots taste spicy and bitter taste is relatively large, peeling needs to be more than one layer, the surface of the white skin to scrape clean. After peeling, cut the white radish into hobnail pieces, and the red radish into hobnail pieces as well.

Shredded thoughts: white radish with its own spicy flavor can remove the stench of mutton, can improve the taste of mutton, and white radish cool, and mutton with the prevention of eating mutton on fire, mutton eat more than digestive, white radish can also help digestion, and mutton is a natural pair. The addition of carrots is to supplement the taste and nutrition, so that the soup tastes more smooth and delicious.

Pour water into the pot, put a spoonful of salt, pour in the cut white radish to cook, remove the odor of the radish, radish cooked we pour out the spare.

Lamb chops stewed forty minutes after we pour in the carrots, an hour later we put two green onions, and white radish, and then put a few peppercorns, peppercorns in advance with boiling water for a few minutes to remove impurities and odor.

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Scallions under the pot to cook for ten minutes and then removed, and then stewed for ten minutes can be out of the pot.

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Eat this dish when the cilantro is best not to be put into a large pot, you can prepare a small bowl, cilantro who eat their own put, but also to prepare some more salt, add according to personal taste.

Tips

1. Lamb chops choose goat chops, the stink is small.

2. Stew lamb chops to choose casserole stew, stewing time do not cover the lid.

3. White carrots should be peeled more than one layer of skin, and cooked separately to remove the odor.

4. green onions under the cook for ten minutes and then fish out.

5. Tender lamb chops stewed for more than an hour, the old lamb chops stewed for more than two hours (stewed forty minutes after you can cover the lid, but do not cover tightly, leaving a gap to run the flavor).