Lamb chop 3 Jin

Pixian bean paste 100g

Onion amount

Ginger amount

10 Chili

Proper amount of salt

Soy sauce and soy sauce

Proper amount of cooking wine

Brown sugar 1 teaspoon

20 pepper

3 star anise

5 fragrant leaves

Clove 10

Garlic 1 head

20 Chinese wolfberry.

5 slices of ginger

6 red dates

Vegetables and bean products

Recipe practice:

1. Cut the lamb chops, soak them in water for half an hour, and remove the blood.

2. blanching: put the sheep in a cold water pot. After the water boils, take out the lamb chops and drain.

3. Stir-fry: Heat oil in a wok, pour in Pixian bean paste and stir fry, then add in soy sauce, soy sauce, cooking wine and brown sugar in turn.

4. Cooking juice: Boil the fried materials with water and put them into a small bag made of pepper, star anise, fragrant leaves and cloves.

5. Pour the blanched lamb chops and stir well.

6. Add red pepper and garlic, cover the pot and stew for 5 minutes.

7. Pour the lamb chops into the casserole and continue to stew for one and a half hours. You can also use iron pot without casserole.

8. For an hour and a half, the lamb chops have been stewed crispy and delicious!

9. Then put the Yuanyang pot on the induction cooker, pour hot water into the broth, add garlic, ginger, medlar and red dates, and pour a little milk. On the other side, pour the stewed lamb chops and add garlic, medlar and red dates.