Winter is a depressing, cold and lifeless season. But because of the smell of delicious food and the warmth of reunion around the table, it adds countless dreams and happiness to the snowflakes outside the window. I still remember when I was a child, every cold winter, my mother would always stew a large pot of lamb chops to warm us up. No matter how many sad things you have experienced at school and how long you have been sitting on a cold bench, all the unhappiness and coldness will be swept away with the bowl of fresh and delicious lamb chop stew.

It is said that this winter is the coldest year in more than 60 years. At this time, drink a bowl of thick mutton chop stew, replenish qi and deficiency, warm the kidney, dredge collaterals and replenish blood, and warm the body and heart. I don't know how many colors have been added to the plain life. Let's make a delicious lamb chop stew together.

Prepare ingredients: 3 kg of fresh lamb chops.

Cut two carrots and one potato into pieces, and you can also add yam, red dates and medlar to replenish blood and qi according to your constitution.

A whole green onion is cut into sections, about 50 pieces of pepper, one piece of shredded ginger the size of a coin, four pieces of star anise and four pieces of dried red pepper.

Prepare a large pot (vegetable pot, steamer is ok) or rice cooker.

Production steps:

Step 1: Cut the lamb chops into slices or not according to personal preference. You can wash the sheep in the basin in advance. If you want to save trouble, you can also put them directly in a pot filled with 2/3 water.

Step 2: Blanch the water in the pot and add a little cooking wine to remove the fishy smell and blood foam.

Step 3: put the ingredients prepared in advance into the plate.

Step 4: After adding the seasoning, add a little light soy sauce color, cover the pot half (for fear of overflowing), and stew for about an hour and a half on medium heat to make the meat tasty. At this time, it is ripe. If an old man or a child really wants to eat meat, he can stew it for a while.

Step 5: After the meat is stewed, add pre-cut potatoes, carrots, salt (the amount of salt depends on our water) and a little chicken essence to taste the salt. According to your physique, you can add red dates, yam and medlar to replenish blood and qi.

Step 6: Stew on low heat for 20 minutes until carrots and potatoes are cooked. If you want to eat soft glutinous rice, you can add more time.

Step 7: Finally, put a little coriander according to your personal taste. If you want to eat spicy food, you can also put a little pepper. Turn off the fire and stew for about three or four minutes, and the delicious stewed lamb chop soup will be freshly baked.

If you have an oven at home, before the mutton is stewed with side dishes, coat some seasonings to make fresh roast lamb chops, which are also delicious!

Roasted lamb chops:

Step 1: Continue to stew mutton chop soup. Step 4: After the lamb chops are stewed, take out the baking tray, spread tin foil, take out the mutton chops with joints, drain the juice and put them on. Preheat the oven to 200 degrees.

Step 2: Take out Tao Huabi-style Laoganma Douchi Oil and 5 yuan secret recipe of barbecue stall.

Step 3: Apply dip in the meaty place.

Step 4: Take another layer of tin foil and cover it.

Step 5: Bake in the preheated oven for 20 minutes. Although the mutton is cooked, the purpose of this step is to make the sauce tasty. )

Step 6: Turn off the oven, take out the baking tray and open the tin foil. Fresh roast lamb chops are coming out, so eat them while they are hot.

First of all, the pot for cooking lamb chops is better to be bigger and hold more water. Be sure to cook it in cold water. It may be a little slow at first, so it takes a little patience to clean up the dirty things.

Secondly, in the practice of stewing soup, cooking wine is added when the lamb chops are put in the pot with cold water, and blood foam is removed by the way. Seasoning is ready, salt, chicken essence and a little pepper will do. There is a saying that the freshest and most advanced ingredients are made with the least seasoning.

Third, judge whether the stewed lamb chops are cooked, the shape is separated from the flesh and blood, and the taste is fat but not greasy.

Fourth, after the lamb chops are cooked, put them in the oven to increase the flavor of the seasoning, which will not be so dry and dry, and is also suitable for the elderly and children.