"Mutton is best for winter. Known as winter tonic, it is deeply loved by people. Mutton can keep out the cold, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, stimulating appetite and strengthening spleen.
As the old saying goes, fat cows and sheep, the fatter the mutton, the more fragrant it is, and the mutton with fat and thin tastes the best. Today, we choose lamb chops with small tail sheep in Inner Mongolia prairie. The quality of mutton is very good, and we don't need too many seasonings to enhance the flavor. A handful of green garlic is enough. "
material
condiments
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Lamb chop 480 grams
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30 grams of green garlic
condiments
ginger slice
10g
Garlic bulb
20 grams
oil
15g
Seafood seasoning soy sauce
10g
Braised sauce
10g
crystal sugar
15g
Cooking wine
Proper amount
Sichuan pepper
Proper amount
salt
Proper amount
The practice of braised lamb chops
1.
Prepare the materials, soak the lamb chops in clear water and pick them up.
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2.
Put the pot in cold water and put some pepper.
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3.
After boiling, scoop up the lamb chops and drain.
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4.
Hot pot cold oil. When the oil temperature is 70% hot, saute garlic and ginger slices.
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5.
Add the lamb chops and stir fry a few times.
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6.
Add an appropriate amount of cooking wine, dried Chili peppers (not chopped because people don't like spicy food at home), steamed fish, soy sauce and braised sauce.
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7.
Stir-fry to the highest color.
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8.
Add boiling water to the mutton, and simmer with low heat after the fire is boiled.
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9.
After cooking for about 1 hour, the mutton can be torn easily, but it is not bad (this is my favorite taste). If it needs to be crisper, you can continue to cook for a while.
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10.
Add the green garlic and stir-fry for several times to collect the juice. If the taste is partial, you can add salt to taste. )
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Braised lamb chops finished product map
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Cooking tips
1. Pick up the lamb chops and don't rinse them with cold water. Alternating hot and cold will age mutton.
2. Add enough water at a time. Adding water in the middle will affect the taste of mutton.
Personally, I don't like to add too much seasoning, for fear of taking away the flavor of mutton itself.