Before cooking, cut the mutton into cubes and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of mutton is in the contraction stage. Move to medium fire, add the stew, cook for a while, then switch to low fire and cook with low fire to make the shrinking fibers of mutton gradually elongate. When the mutton is almost cooked, add seasoning and stew until cooked. The stewed mutton made in this way has good color, fragrance and shape. If you cook with a big fire, the appearance of mutton will be irregular, and there will be a lot of mutton residue in the soup, which will lead to turbid soup and easy to form cooked noodles, which are still chewy inside. Therefore, dishes with large raw materials should be cooked on low heat. In addition, boiling water is suitable for stewing, and one or two hawthorn or dried hawthorn can be added after adding relevant seasonings, which is helpful for mutton to cook quickly and taste delicious. ?

How to stew lamb chops is rotten and delicious?

Chop lamb chops into small pieces and soak them in clear water to remove foam. Then put it in a pressure cooker for about 20 minutes, then take it out and stew it in a casserole 1 minute. You can add your favorite side dishes and seasonings, so that the stewed lamb chops are rotten and delicious ~

How long does it take to roast lamb chops?

Stewed lamb chops

French lamb chop 1000g, carrot 1000g, onion, ginger, garlic, dried red pepper and fennel.

working methods

1, carrot cutting hob block is used.

2. Cut the lamb chops into small pieces, put them in a pot with cold water, boil them over high fire, and remove blood and impurities.

3. Take out the lamb chops, rinse the floating foam on the surface of the lamb chops with hot water, and drain the water for later use.

4, from the oil pan, after the oil is hot, saute shallots, ginger, garlic, red peppers and cumin.

5. Stir-fry the lamb chops.

6. Cook cooking wine, drink a little sugar in soy sauce, and then heat the water to boil.

7. Turn to medium heat and stew for 40 minutes.

8. Add carrots, salt and sugar, and continue to stew over medium heat.

9. When the mutton is soft and rotten, the soup is concentrated, transferred to monosodium glutamate, sprinkled with coriander, and cooked.