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One white radish

Half carrot

3g Sichuan peppercorns

An appropriate amount of onion and ginger

An appropriate amount of high-quality white wine< /p>

Stewed Lamb Chops

First, soak the lamb chops in cold water for two hours to remove blood and odor. If it is fresh lamb chops, this step is not necessary. Break down the lamb chops first and cut them along the Cut the two ribs, and then cut the lamb chops into evenly sized pieces. You can also ask the vendor to handle the above steps when buying lamb chops. These are chopped lamb chops. We put them in a basin for later use. This size is just right for eating.

Random thoughts: The choice of lamb chops is very important. You must choose goat chops. Our goat chops sell for 38 per pound, and sheep chops are several yuan cheaper. My lamb chops are my dad’s. It was given to me by a friend after he was taught how to make braised lamb chops at a friend’s restaurant.

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Add cold water into the pot, pour the lamb chops into the cold water, add onions, ginger, pepper, and high-strength white wine to remove the fishy smell, turn on high heat, and see if there is blood. We just use a spoon to beat out the foam. Don't wait for the water to boil before beating it out. After the water boils, the blood foam is also removed and taken into the basin.

Random thoughts: It is better to use high-strength white wine to remove the odor of beef and mutton.

Pick off the onion, ginger, and pepper, and wash the lamb chops with hot water. After cleaning, we put the lamb chops into a casserole and add enough water. Turn on high heat and bring to a boil. After the water boils, we add a spoonful of mutton soup. You don’t have to add it if you don’t have it. Stew over medium heat for more than an hour, or more than two hours for old lamb chops.

Random thoughts: When stewing lamb chops, the lid is not covered during the whole process. This is very important. Everyone must remember that the mutton smell will evaporate if the lid is not covered. If the lid is covered, the mutton smell will evaporate. If you don't get out, it will get simmered in the soup. Adding mutton soup acts as a primer, making the stewed lamb chops thicker and more delicious.

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When stewing the lamb chops, we will deal with the side dishes. White radish and carrot are added to the stewed lamb chops. We peel the carrots. White radish has a relatively spicy and bitter taste. To peel it, you need to remove an extra layer and scrape off the white skin on the surface. After peeling, cut the white radish into hob pieces and cut the carrots into hob cubes.

Random thoughts: White radish itself has a spicy taste that can remove the mutton smell and improve the taste of mutton. Moreover, white radish is cool in nature. Eating it with mutton can prevent you from getting angry after eating mutton. If you eat too much mutton, In addition to being difficult to digest, white radish can also help digestion. It is a natural match with mutton. Carrots are added to supplement the taste and nutrition, making the soup taste smoother and more delicious.

Pour water into the pot, add a spoonful of salt, add the cut white radish and cook it to remove the peculiar smell of the radish. After the radish is cooked, pour it out and set aside.

After the lamb chops have been stewed for forty minutes, we add the carrots. An hour later, we add two green onions and white radish, and then add a few Sichuan peppercorns. Soak the Sichuan peppercorns in boiling water for a few minutes in advance to remove impurities and Odor.

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Put the onion into the pot and cook for ten minutes, take it out, and simmer for another ten minutes before taking it out of the pot.

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When eating this dish, it is best not to put the coriander in a big basin. You can prepare a small bowl. Whoever eats the coriander can put it in it himself. Prepare some salt and add it according to personal taste.

Tips

1. Choose goat chops for lamb chops, which have less mutton smell.

2. When stewing lamb chops, choose a casserole and do not cover the lid when stewing.

3. Peel an extra layer of white radish and cook it separately to remove the odor.

4. Add the green onions and cook for ten minutes before taking them out.

5. Stew the tender lamb chops for more than one hour, and stew the old lamb chops for more than two hours (you can cover the lid after simmering for forty minutes, but do not cover it tightly, leaving some gaps for the smell).