Chop the fresh lamb chops into even blocks, put the lamb chops and ginger in cold water, take out the lamb chops after the water boils, and wash them in cold water twice. Lamb chop, white radish, ginger, green onion, coriander, fragrant leaves, cinnamon, star anise, jujube, medlar, salt, vinegar (according to your own taste) I used to stew lamb chop in a pressure cooker, but sometimes I didn't master the time well, and the taste was not good after a long time, and the mutton was too bad. So now I stew lamb chops with a pot, which is a firewood stove. Before making lamb chops, put them in a pot with cold water, skim off impurities such as blood foam after opening, then add cooking wine, ginger slices, onion segments and pepper, stew until 9 minutes are cooked, add salt and continue to stew until soft and rotten.

The pressure cooker is a soft and rotten artifact. If you don't have it at home, marinate the lamb chops with your favorite seasoning for two more days, which will make it easier to stew, so you don't need to add seasoning when stewing. I usually do this with braised beef. The beef is tender and not at all. Put it in a casserole, cover it and bring it to a boil, then simmer for 40 minutes. Mutton is well cooked. After the fire boils, simmer slowly. I usually put some hawthorn and orange peel, which is easy to cook and removes the fishy smell. First of all, the quality of lamb chops is very important. Good mutton does not need complicated cooking skills and processes, and simple boiled mutton can be stewed badly. Ordinary fleshy mutton needs more stewing time and skills.

When choosing ingredients first, be sure to use boy sheep. That is, it is tender. Don't choose old goats. If it is cut into small pieces, it is usually only necessary to press 15 minutes. If it is stewed, it will take at least an hour and a half. Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of mutton, prevent amino acids from leaching out of the meat and keep the meat delicious; After the strong fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover it and turn it to a low heat. Secondly, when we cook mutton, it is best to stew it in cold water, which will make the meat taste softer and more fragrant. If boiled in hot water, the surface of the meat will be cooked instantly, which will affect the taste of the meat.