Mutton is warm, winter often eat mutton, not only can increase the body heat, against the cold, but also can increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play the role of anti-aging; the general population can be eaten, especially suitable for weak stomach cold people. Especially in winter people like to eat mutton to drive cold, the following small make-up for you to introduce a few kinds of mutton chops stewed delicious and simple methods:

One, stewed mutton chops (in the winter is a nourishing good)

Selection of fresh mutton chops, according to our Xinjiang words to lamb, will be the soup pot (large) placed on the fire, add cold water, the water should be drowned over the meat more than a number of (add how much by the number of grams of mutton chops to determine), and the water should be drowned over the meat more than some (add how much by the number of grams of mutton chops to determine), the water should be drowned over the meat more than a few. Put in the lamb chops, (lamb chops do not cut into small pieces), high heat to bring the water to a boil, skim off the top of the foam. Stew over medium heat for 5-10 minutes, add a few peppercorns and ginger (the purpose is to remove the syrup), change to low heat and simmer for about 1 hour, in fact, if the lamb 40 minutes will be fine.

When the ribs are almost done stewing, you need to do some work. Peel 1 green onion, wash and finely chop it, put it in a small pot and set aside. After the meat is stewed, fish out the lamb chops into a large plate, don't turn off the fire, change to high heat and let the soup boil, put some salt in the small pot where the green onion is placed, ladle some soup in this small pot, take a spoon and stir to let the salt melt by the green onion aroma. Pour the soup evenly in this pot on the ribs, and you can.

Alternatively, cut some chopped scallions, put into a few small bowls, add a little salt, pour broth, can.

The ribs are flavorful and the broth is delicious.

Delicious and nourishing.

Remember, you must not add salt when stewing ribs.

Two, spicy liqi fried lamb chop practice

Raw materials: bone lamb chops 1200 grams, parsley, scallions, carrots 30 grams each, 50 grams of flour.

Seasoning: 150 grams of butter, 30 grams of paprika, salt, monosodium glutamate moderate

Cooking method: wash the lamb chops, the scallion, parsley, carrots cleaned and chopped, and lamb chops together, pouring into the right amount of water cooked over high heat and fished out, and then cooled and chopped into 12 pieces, smeared with a little salt, paprika and mixing, dipped in flour; standby.

Heat the pan and put the butter, when it melts, put in the mutton chops and deep fry until color on both sides, serve while hot.