Stewed lamb chops are put white pepper, pepper, cooking wine. The flavor of the meat.

Lamb chops practice

Raw materials: 2 kg of lamb chops with skin, 500 grams of carrots. Seasonings: oil, 50 grams of soy sauce, 15 grams of dark soy sauce, cooking wine, 10 grams of sugar, monosodium glutamate (MSG), salt, 1 scallion, 1 small piece of ginger, 1 head of garlic, peppercorns, dried chili peppers, sesame seeds, anise, cinnamon, cumin seeds, moderate.

Practice: cut the lamb block wash good nickel water, nickel water finished draining water pot of oil, pepper frying flavor after fishing, like to eat the pepper grain, this step can be omitted. Pour other spices into the fried flavor, and then pour onions, ginger and garlic fried flavor pour into the mutton with fried 1 minute after adding wine, has been on high heat frying.

After adding the wine and stir-frying for a while, add 50 grams of soy sauce and 15 grams of dark soy sauce. You can adjust the color of the sauce according to your own taste, then add hot water not more than 2CM high lamb; boiling and pour into the radish with the boil. After boiling again, change to low heat, cover the lid, simmer for about 1 hour and a half about 10 minutes before the pot to add some sugar into the pot, out of the pot can be appropriate to add some monosodium glutamate (MSG), do not like to eat sugar can not be added.

Generally, we in the South do have to add some. You can hang a fresh, lamb is best to choose the skin of the lamb chop parts. In the burning of the spices can be put more, can be very good to go to the stink. Put a few hawthorn can also be very good to go stink. Blanching is necessary to remove part of the blood and stink. Boiled with radish can remove the stink and can replenish the body.