1. Stewed lamb chops (a good nourishing food in winter). Use fresh lamb chops. According to our Xinjiang dialect, lamb meat is required. Put the soup pot (large) on the fire, add cold water, and the water should cover the meat (add more).

The amount is determined by the grams of lamb chops), add the lamb chops (do not cut the lamb chops into small pieces), boil the water over high heat and skim off the topmost foam.

Simmer over medium heat for 5-10 minutes, add a little peppercorns and ginger slices (for the purpose of removing nausea), then simmer over low heat for about 1 hour. In fact, 40 minutes is enough for lamb.

When the ribs are almost done, you have some work to do.

Peel 1 green onion, wash and chop into fine pieces, put it in a small basin and set aside.

After the meat is stewed, take out the lamb chops and put them into a large plate. Don't turn off the heat. Turn to high heat and let the soup boil. Put some salt in the small basin with the onions. Ladle some soup into the small basin and stir it with a spoon.

Let the salt melt and be fragrant by the onions.

Pour evenly the soup in this basin onto the ribs.

In addition, chop some green onions, put them into several small bowls, add a little salt, pour in the broth, and that's it.

The ribs are fragrant and the broth is delicious.

Delicious and nourishing.

Remember, you must not add salt when stewing the ribs.

(Netizen jaklin) 2. How to make spicy and delicious fried lamb chops. Ingredients: 1200 grams of bone-in lamb chops, 30 grams each of parsley, onions, and carrots, and 50 grams of flour.

Seasoning: 150 grams of butter, 30 grams of chili powder, appropriate amounts of refined salt and MSG. Cooking method: Wash the lamb chops, wash and chop the onions, parsley and carrots, put them together with the lamb chops, pour an appropriate amount of water and cook over high heat.

Remove when cooked, wait for cooling and chop into 12 pieces, sprinkle with a little salt and chili powder, mix well, and coat with flour; set aside.

Heat the pan and add butter. When it melts, add the lamb chops and fry until both sides are brown. Serve hot.

3. 12 ways to make lamb chops 1) Wellington lamb chops with rosemary sauce Ingredients: Preparation time: 20 minutes Cooking: 15-20 minutes Ingredients: 200 grams of lamb chops, 100 grams of puff pastry, 200 grams of milk, potatoes

120g powder, 20g garlic meat, one whole garlic, 10g each green pepper, red pepper, white radish and carrot, 15g vinegar sauce, 15g French granular mustard, 100g olive oil (20g oyster sauce) Method:

1. First put the whole garlic into oil and cook it. Boil the garlic meat thoroughly with water. Make 10 grams of it into a puree and keep the other 10 grams for later use.

2. Slightly fry the lamb chops, apply minced garlic and French grainy mustard, wrap in puff pastry and put in the oven for about 10 minutes.

3. Cut green peppers, red peppers, white radish and carrots into thin strips and set aside. Boil the milk and add potato powder to make mashed potatoes.

4. Slightly fry the cooked garlic paste, add white wine and rosemary, then add the mutton juice and bring to a boil.

5. Add the slightly hot vinegar oil sauce and the pre-mixed various colored filaments.

2) Curry Lamb Chops Ingredients: Lamb chops, curry, mushrooms, beer, salt, sugar, MSG.

Preparation method: First put the lamb chops into the pot, do not put oil in the pot.

Just pour the lamb chops in.

Then stir-fry over high heat, and when the lamb chops are a little brown, add curry (you can add more curry), salt and sugar.

Then pour in the beer, the beer should cover the lamb chops.

Burning with fire.

Just let the beer dry.

3) Ingredients for spicy red wine grilled lamb chops: 1 kilogram of specially selected lamb ribs, 20 grams of Italian penne pasta (PENNE), 6 green asparagus sticks, 4 drops of Abasco chili sauce, 2 teaspoons of chili powder, 2 tablespoons of brown sugar powder,

1.5 tablespoons of red wine vinegar, 2 tablespoons of tomato paste, 2 teaspoons of salt, 1 large cup of water, 1 tablespoon of olive oil, 1 large cup of olive oil, and red wine. Method: 1.

Mix the ingredients evenly and marinate the lamb ribs, about half a day or a day 2.

Cook the macaroni in boiling water and set aside to cool down 3.

Blanch the whole green asparagus and set aside when cool. 4.

Heat the pan-fry lamb ribs in olive oil, add red wine, and fry over medium heat for 3 minutes 5.

Preheat the oven and bake the medium-cooked lamb ribs in the oven at 220°C for 15 to 20 minutes 6.

Heat the marinade in the pan used to fry the lamb ribs and reduce the juice to thicken over medium heat 7.

Take out the lamb ribs, place the macaroni and clear asparagus on the edge of the plate, top with sauce and chili powder and serve.

4) Braised lamb chops Ingredients: 750 grams of lamb chops, 100 grams of radish, appropriate amounts of red dates, green onions, ginger cubes, coriander, dark soy sauce, pepper, chili sauce, salt, cooking wine, MSG, peanut oil, and water starch.

Preparation: ① Wash and chop the lamb ribs into sections, wash and cut the radish into sections, wash and cut the coriander into sections.

② Add water to the pot and bring to a boil. Add lamb ribs and radish and cook together. Remove when cooked and set aside.