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How to cook lamb chops
Stewed lamb chop with carrot

material

French lamb chop1000g, carrot1000g, onion, ginger and garlic, dried red pepper and fennel.

method of work

1, carrot cutting hob block for use;

2. Cut the lamb chops into small pieces, put them in a pot with cold water, boil them over high fire, and remove blood and impurities;

3. Take out the lamb chops, rinse the floating foam on the surface of the lamb chops with hot water, and drain the water for later use;

4, from the oil pan, after the oil is hot, saute shallots, ginger, garlic, red peppers and cumin;

5. Stir-fry the lamb chops until they are fragrant;

6. Cook cooking wine, light soy sauce and drink a little sugar, then add hot water to boil;

7. Turn to medium heat and stew for 40 minutes;

8. Add carrots, add salt and sugar, and continue to stew on medium heat;

9, until the mutton is soft and rotten, the soup is concentrated, transferred to monosodium glutamate, sprinkled with coriander, and served out of the pot.

Juewei braised mutton chop

material

500g of lamb chops, 200g of carrots, 200g of iron stick yam, 0/0g of dried tangerine peel/kloc, and appropriate amounts of star anise, cinnamon, cardamom, fennel, pepper, dried red pepper, tsaoko, ginger slices, garlic grains, onion segments, white wine, soy sauce, tomato sauce, white sugar, salt and coriander.

method of work

1, chop lamb chops with bones into small pieces (friends who like to eat large pieces of meat can chop large pieces, but it takes a little longer to cook), soak them in clear water for 2 hours, change the water 2-3 times in the middle, wash the blood in the meat, take them out and drain.

2. Put the wok on the fire, add 3 tablespoons of white sugar to the medium heat until it bubbles, and add the mutton and stir fry until the water is exhausted.

3. Add ginger slices, garlic, onion and dried red pepper, stir-fry until fragrant, pour in white wine, stir-fry a few times, pour in soy sauce and tomato sauce, and stir to make the meat color even.

4. Add star anise, cinnamon, cardamom, fennel, pepper, tsaoko, coriander, heat the water for 5 minutes, and simmer for 30 minutes.

5, open the lid to collect juice, add salt, plate.