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How to make delicious lamb chops from the hometown of sheep

1. Stewed lamb chops (a good nourishing food in winter)

Choose fresh lamb chops. According to our Xinjiang saying, we want lamb. Put the soup pot (large) on the fire. , add cold water, enough water should cover the meat (how much to add depends on the grams of the lamb chops), add the lamb chops (do not cut the lamb chops into small pieces), bring the water to a boil over high heat, and skim off the top 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 ready, you need to do some work. 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.

Also, chop some green onions, put them into several small bowls, add a little salt, and pour in the broth.

The ribs are delicious and the broth is delicious.

Delicious and nutritious.

Remember, salt must not be added when stewing ribs. (Netizen jaklin)

2. How to make spicy fried lamb chops

Ingredients: 1200 grams of bone-in lamb chops, 30 grams each of parsley, onions, and carrots, 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 together with the lamb chops, pour an appropriate amount of water, cook over high heat, take out, chop into 12 pieces after cooling, add a little salt and chili powder, mix well, and coat with flour; set aside.

Heat the pot and add butter. When melted, add lamb chops and fry until both sides are brown. Serve hot.

3. 12 ways to prepare lamb chops

1) Wellington lamb chops with rosemary sauce

Ingredients:

Preparation Meal time: 20 minutes Cooking: 15-20 minutes Ingredients: 200 grams of lamb chops, 100 grams of puff pastry, 200 grams of milk, 120 grams of potato powder, 20 grams of garlic meat, one whole garlic, green pepper, red pepper, white radish, 10 grams each of carrots, 15 grams of vinegar, 15 grams of French granular mustard, 100 grams of olive oil (20 grams of oyster sauce)

Method:

1. Put the whole garlic first Cook in oil, cook garlic meat thoroughly in water, make 10 grams into puree, and keep the other 10 grams aside 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 the green pepper, red pepper, white radish and carrot into thin strips and set aside. Boil the milk and add potato powder to make mashed potatoes.

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

5. Add the slightly hot vinegar and 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. 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) Spicy red wine grilled lamb chops

Ingredients:

1 kilogram of specially selected lamb ribs, 20 grams of Italian penne pasta (PENNE), green 6 asparagus stalks, 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 tablespoon of water, 1 tablespoon of olive oil, Olive oil, 1 large cup of red wine

Method:

1. Mix the ingredients evenly and marinate the lamb ribs for about half a day or a day

2. Cook the macaroni in boiling water and set aside until cool

3. Blanch the whole green asparagus and set aside after cooling

4. Fry the lamb ribs in a hot pan with 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 oil pan used to fry the lamb ribs, and use medium heat to drain the juice and make it thick

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, red dates, green onions, ginger, coriander, dark soy sauce, Appropriate amounts of 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 pieces, and 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.

③ Heat up the oil in the wok, stir-fry the onion and ginger, add chili sauce, red dates, dark soy sauce, sugar, pepper and appropriate amount of water. After boiling, add the lamb ribs and cook over low heat until When cooked, thicken with water starch, sprinkle with coriander segments, stir well and serve.

Features: The mutton is crispy and delicious.

5) Sesame mutton chops

Ingredients:

Lamb chops, sesame seeds, salt, chicken essence, cumin, chili powder, salt and pepper, starch, eggs, ginger Onions, garlic, chili sauce, salad oil.

Method:

1. Put the lamb chops into a cold water pot, add onions, ginger and garlic, bring to a boil over high heat, then use low heat to cook the lamb chops, then take them out and remove the clean meat;

2. Pat the removed mutton with starch, put it on the beaten egg paste, and dip it in sesame seeds for later use;

3. Set the pot on fire and pour in the salad oil. When it is 70% hot, add the prepared mutton. Fry until golden brown and take it out of the pot. Change the knife and place it on the plate;

4. Mix cumin, chili powder, pepper and salt, and serve as a dip.

6) Tieguanyin grilled lamb chops

Ingredients:

500 grams of lamb chops, 10 grams of Tieguanyin, appropriate amounts of soy sauce, rice wine, and pepper.

Preparation method:

1. Peel the lamb chops, cut into 6 pieces, wash, flatten with the back of a knife and set aside.

2. Add soy sauce, rice wine, and pepper to the lamb chops, mix well, and marinate for 2 hours.

3. Put the marinated lamb chops into the oven, take them out and serve on a plate when cooked.

7) Green Lamb Chops

This dish is improved on the basis of fried lamb chops. It uses lamb flank steak with the spine, cooked through processing, and paired with green vegetables, which not only increases the color of the dish, but also increases its nutritional content.

Ingredients:

1000g fresh lamb ribs with loin (must have 10 ribs), 250g broccoli, 10g each of onion, ginger and garlic, 50g almonds, 50 grams of flour, 2 eggs, 3 grams of salt, 6 grams of MSG, 15 grams of cooking wine, 5 grams of sugar, 2 grams of pepper, 5 grams of pepper salt

Preparation method:

1. Cut the ribs of the lamb ribs along the flank strips and clean the flank strips. Use a knife to neatly trim the flank strips. Use the tip of the knife to cut through both sides. Cut the green onion into sections and slice the ginger and garlic.

2. Use 1 gram of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, sugar, pepper, green onions and ginger slices to prepare the mutton flank steak.

3. Crack the eggs into a bowl and mix well. Cut the almonds into coarse pieces. Then coat the cooked lamb chops with flour, roll the eggs into the almond powder, and set aside.

4. Put clear oil in a spoon and heat until it is about 70 to 80% ripe. Add the cooked lamb chops one by one. When they turn golden brown, take them out and remove the oil and put them into a plate.

5. Put water in a spoon and bring to a boil, blanch the broccoli slightly, take it out, add 50 grams of base oil to the pot, heat it, add garlic slices, stir-fry cooking wine, add broccoli, salt and MSG and stir Fry until cooked and place on a large plate, garnish with lamb chops, and serve with pepper and salt.

Features: beautiful appearance, fresh and crispy taste, crispy on the outside and tender on the inside.

Operation essentials: When processing the flank strips, the spine meat should be uniform in size, and the fire should not be too strong when frying.

8) Simple grilled lamb chops

Materials:

Lamb chops, salt, cumin powder, chili powder

Method:< /p>

1. Mix appropriate amount of salt with appropriate amount of cumin powder and chili powder.

2. The lamb chops you buy can be frozen or fresh. ---If it's frozen, use a microwave to thaw it slightly for two minutes (no need to thaw it completely).

Tear off a piece of tinfoil, put a piece of lamb chop on it, and coat the lamb chop with the seasoning mixture. After coating both sides, wrap the lamb chop in tinfoil.

3. Wrap all the lamb chops repeatedly. Then place on a baking sheet and place in a preheated 400 degree (Fahrenheit) oven. Time each side for 20 minutes.

4. After 40 minutes, cook for 10-15 minutes per side (depending on the number of lamb chops). In this way, the fragrant grilled lamb chops will be ready after about 1 hour.

Note: In this recipe, because the lamb chops are wrapped in tin foil and less moisture is lost, the grilled lamb chops will be more tender.

9) Mutton ribs and vermicelli soup

Ingredients:

500 grams of mutton ribs, 50 grams of dried vermicelli, onions, ginger, minced garlic, vinegar and coriander Appropriate amount, a little peanut oil.

Preparation:

1. Wash the lamb chops and cut into pieces; mince the green onion; cut the ginger into shreds; wash the coriander and cut into small pieces

2. Put the pot on the fire, add peanut oil to heat, add minced garlic and sauté until fragrant, add lamb chops and stir-fry until dry, add a little vinegar, then add appropriate amount of water, shredded ginger and green onion, bring to a boil over high heat and skim off If there is any foam, simmer over low heat for 2 hours, add the vermicelli soaked in boiling water, sprinkle with coriander, and boil again.

Features: The mutton is fresh and rotten, and the vermicelli is soft and smooth.

10) Grilled Herb Lamb Chops with Mint Sauce

Ingredients: [Number of Preparations: 3]

200 grams of dry bread crumbs, finely fragrant 50 grams of green onions, 20 grams of mint leaves, 10 grams of minced garlic, 1 lemon, 1 five-bone lamb chop, 3 grams of vanilla sauce, 50 ml of dry white wine, 15 grams of sugar, 10 grams of lemon juice, 200 grams of butter, small 10 grams of chopped onion, appropriate amount of cooked broccoli, and 20 ml of vegetable water.

Preparation method:

① Remove the tendons and membrane on the surface of the five-bone lamb chops, then cut the fat with a cross knife. Chop mint leaves and set aside.

②Put the dry bread crumbs into the pot and stir-fry over low heat until fragrant. Add the vanilla paste, chopped chives, chopped garlic, mint, lemon juice, and butter. Stir well and spread evenly over the lamb chops. Place it in the oven and bake until the lamb chops are cooked (the temperature inside the meat is between 55°C and 70°C). Take it out and let it rest for 10 to 15 minutes.

③ Heat a small pot over high heat, sauté the chopped onions with butter until fragrant, then add chopped mint leaves, cook in dry white wine, squeeze in fresh lemon juice, and add Add sugar and vegetable water, bring to a boil and adjust to taste. Add frozen diced butter and mix well into the juice to make a mint sauce.

④Plate: Arrange the cooked broccoli on the plate first, top with mint sauce, and put the vanilla lamb chops. You can also cut the lamb chops into different sizes along the bones as needed. Block loading.

11) Scorpion Play Lamb Chops

Features: The lamb chops are charred on the outside and tender on the inside, and they taste crispy and fragrant.

Ingredients

12 suckling lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkin flowers, a little MSG, salt and pepper .

Production process

1. Chop the lamb chops into 6 cm long sections, add seasonings and cook in a pot. After taking it out, use flour and pat evenly, so that the top of each lamb chop is evenly distributed. Coat with egg wash, sprinkle with sesame seeds and set aside.

2. Put oil in the wok and heat it until it is 70% hot. Add the lamb chops and take them out when they are golden brown. Insert the folded dinner paper on the exposed bone end and stack them neatly. At the edge of the plate.

3. When the oil temperature rises to 80% hot, put the vermicelli cut into 6 cm length into the oil pan, fry until crispy, take it out, place it in the middle of the ribs, and put all the fried noodles into the oil pan. Just put the scorpion on the vermicelli.

12) Spicy lamb chops

Ingredients:

800 grams of lamb chops, star anise, ginger, grass fruit, dried chili, ginger slices, green onions , refined salt, chicken essence, oyster sauce, fermented bean curd, sesame oil, chili oil, and appropriate amount of pepper.

Preparation:

1. Wash the lamb chops and chop them into small uniform pieces, rinse the lamb chops until white (this can remove the food smell);

2. Add the auxiliary ingredients to the pot and stir-fry until fragrant. Add water to boil. Pour into the pressure cooker along with the lamb chops and season. Stew on high heat first, then reduce to low heat after the gas is released. Turn off the heat after ten minutes.

3. Pour out the mutton chops and fry them in 80% hot oil until golden brown (1 minute), then remove from the pan.

4. Add the dried chili peppers to the pan and stir-fry until fragrant, add the lamb chops, add chili oil, green onions and ginger slices and stir-fry together and serve.

Features: Spicy, crispy, tastes better when eaten hot

How to make garlic lamb chops

Source: Food China Release Date: 2006-12- 11 Font: [Large, Medium, Small]

Ingredients:

Lamb chops, celery, carrots, eggs. Salt, chicken essence, cooking wine, meat tenderizer powder, sugar, flour, starch, garlic, fermented bean curd.

Method:

1. Wash the ribs and cut them into 6 cm long sections, put them in a container, add celery, carrots, minced garlic, cooking wine, salt, sugar and chicken essence. , fermented bean curd and tender meat powder, mix well and marinate for a while; []

2. Break the eggs into a bowl, add appropriate amounts of flour and starch, add a little vegetable oil, stir to form a paste, take out the ribs and put in Dip the egg liquid and flour batter evenly, then dip it in the dry starch, put the pan on the fire and pour in the oil. When it is 50% hot, fry the ribs one by one until the surface is crispy. Remove and serve.

Features:

Golden-red color, strong garlic aroma, fragrant on the outside and tender on the inside.

Recipe of Lamb Chop Stewed with Radish

Ingredients: Lamb chops bought in the supermarket for 10 yuan, chopped into pieces. 1.5 yuan of white radish.

1. Add water to the pot, bring it to a boil, and throw the lamb chops in;

2. Cut the radish into pieces;

3. At this time, the water It’s time to cook for a while and make the bubbles (Sichuan dialect);

4. When the bubbles are almost ready, throw a few star anise and a few dried sea peppers into the soup to increase the fragrance and remove the smell. ;

5. Add salt (if you want to use dipping water later, you don’t need to add salt so early), and then put some vinegar in the soup, which can also remove the smell;

6. Cut the radish according to the time;

7. Boil, boil, stew, stew...

8. Mix the dipping water with it. It is recommended not to use soybean oil, otherwise the mutton will be cooked. The umami flavor was covered up. It’s okay not to dip it in water.

9. Eat meat, radish and drink soup

Super fragrant grilled lamb chops

Features: Brown and shiny in color, slightly spicy in taste, not greasy or tangy , tender and delicious.

Ingredients: Fat and lean lamb chops, cooking wine, light soy black pepper, refined salt, tinfoil chili powder: 0.5g; pepper powder: 1g; cumin powder: 3g; MSG: 5g; sesame oil: 50 grams;

Method:

(1) Cut the fat and lean lamb chops into individual pieces, marinate with cooking wine and light soy sauce for one hour and set aside.

(2) Preheat the oven to 400 degrees. Sprinkle each side of the lamb chops evenly with black pepper, refined salt, chili powder, and cumin, wrap in tin foil, bake for 15 minutes on each side, and take out.

(3) Turn the oven to the grilling position, remove the tin foil, lay the lamb chops flat on the grill, grill both sides for 5 minutes (this step is to let the lamb drain the oil and roast it fragrant), brush with sesame oil and serve. Ready to bake.

Green Lamb Chops

This dish is improved on the basis of fried lamb chops. It uses lamb flank steak with the spine, cooked through processing, and paired with green vegetables, which not only increases the color of the dish, but also increases its nutritional content.

Ingredients

Ingredients: 1000 grams of fresh lamb ribs with loin (must have 10 ribs)

Ingredients: 250 grams of broccoli, green onion, ginger , 10 grams each of garlic, 50 grams almonds, 50 grams flour, 2 eggs

Seasoning: 3 grams salt, 6 grams MSG, 15 grams cooking wine, 5 grams sugar, 2 grams pepper, 5 pepper salt Gram

Preparation method

1. Cut the lamb ribs with spine along the flank strips and clean the flank strips. Use a knife to neatly collect the spine meat and cut it into pieces. The tip of the knife is thin on both sides, cut the green onions into sections, and slice the ginger and garlic.

2. Use 1 gram of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, sugar, pepper, green onions and ginger slices to prepare the mutton flank steak.

3. Crack the eggs into a bowl and mix well. Cut the almonds into coarse pieces. Then coat the cooked lamb chops with powder, roll the eggs into the almond powder, and set aside.

4. Put clear oil in a spoon and heat until it is about 70 to 80% ripe. Add the cooked lamb chops one by one. When golden brown, remove the oil and put it into a plate.

5. Put water in a spoon and bring to a boil, blanch the broccoli slightly, take it out, add 50 grams of base oil to the pot, heat it, add garlic slices, stir-fry cooking wine, add broccoli, salt and MSG and stir Fry until cooked and place on a large plate, garnish with lamb chops, and serve with pepper and salt.

Features: beautiful appearance, fresh and crispy taste, crispy on the outside and tender on the inside.

Operation essentials: When processing the flank strips, the spine meat should be uniform in size, and the fire should not be too strong when frying.

Sesame Lamb Chops (October 15)

CCTV International October 8, 2004 16:09

Ingredients: Lamb Chops

Accessories: sesame

Seasoning: salt, chicken essence, cumin, chili powder, salt and pepper, starch, eggs, ginger, onion, garlic, chili sauce

Cooking method:

p>

1. Put the lamb chops into a pot of cold water, add onions, ginger and garlic, bring to a boil over high heat, then use a slow fire to cook the lamb chops, then take them out and remove the clean meat;

2. Coat the cut mutton with starch, put it on the beaten egg paste, and dip it in sesame seeds for later use;

3. Put the pot on the fire and pour in the salad oil, and when it is cooked, add When the prepared mutton is fried until golden brown, take it out of the pan, change the knife and place it on the plate;

4. Mix the cumin, chili powder, pepper and salt, mix well, and serve.

Braised Lamb Chops

pokomm @ 2007-01-21 20:05

I just want to eat mutton. I am a sheep and I like eating mutton very much. -_-"

Ingredients: 500G lamb chops, one tablespoon of salt, 4 garlic, one tomato, one onion, one carrot, one potato, a small packet of Wang Shouyi stew spices, two tablespoons of light soy sauce, old One tablespoon of smoke, two tablespoons of cooking wine, one teaspoon of pepper

Method:

1. Wash the lamb chops, drain them, add two tablespoons of light soy sauce, and one tablespoon of dark soy sauce. Soak two tablespoons of cooking wine and one teaspoon of pepper for ten minutes. 2. Boil one tomato, one onion, and one potato into cubes.

3. , blanch the submerged lamb chops to remove the raw blood

4. Put a small packet of Wang Shouyi stew spices, 4 grains of garlic, a tablespoon of salt and the vegetables in [2] and the blanched lamb chops. Put it in the pressure cooker. Bring to a boil over high heat, cover the air valve, and simmer for half an hour.

Note: Generally, it is said to use a casserole. Personally, it takes about one or two hours. The braised lamb chops are not cooked enough. It is better to use a pressure cooker to save time and effort. If you are not in a hurry to eat it, the casserole must be simmered for more than two hours (my teeth are not good). Lamb chops with rice

Author: fjccc.co... Source of article: Fujian Food Network Number of hits: 3651 Update time: 2006-11-17 22:40:00

Features: < /p>

The taste is rich and juicy, and the lamb chops are tender and mellow.

Comments:

This is a dish that combines vegetables and rice. The author skillfully uses vegetable juice. Penetrating into the mutton, the fishy smell of the mutton is gone, replaced by a strong vegetable aroma. You can also try adding 15 grams of garlic paste and 5 grams of red milk when marinating, and the effect will be better.

:

250g New Zealand lamb chops (selected), 100g Thai fragrant rice, 1 egg

Seasoning:

20g saffron juice, salad. 10 grams of oil.

Marining materials:

5 grams each of cumin powder, sugar, and chicken essence, 12 grams of salt, 10 grams of MSG, 3 grams of pepper, and 15 grams of vegetable juice. gram.

How to make vegetable flavored juice:

(Please see the detailed introduction in on this site)

Preparation method:

< p> (1) Cut the lamb chops and soak them in marinade for 20 minutes and set aside. Soak the Thai jasmine rice in cold water for 2 hours. Take it out and steam it in a steamer over high heat for half an hour until cooked. Fry it with eggs to make egg fried rice and put it in a bowl. Press firmly and pour into a plate.

(2) Leave a little oil in the frying pan, fry the lamb chops over medium heat until both sides are slightly brown, then fry over low heat and place on the rice on the plate.

(3) Take another pot, add a little oil, add sugar, salt, monosodium glutamate, chicken essence, Tibetan flower juice, simmer until the juice is thick and bright, then pour the sauce on the lamb chops , that’s it.

Key:

The lamb chops must be marinated in vegetable aromatic juice, otherwise even if cumin is used, the effect of removing the mutton smell will not be good.

Fried lamb chops

Ingredients: 4 pieces of lamb chops (about 25O grams)

Seasoning: 1 tablespoon rice wine, 1 tablespoon Worcestershire sauce, a little pepper, refined salt Appropriate amount, a little tomato sauce, 2 tablespoons of flour, 3 tablespoons of sesame oil, topping: 1 pickled cucumber

Characteristics: crispy on the outside, tender on the inside, sweet and spicy.

Types of desserts

Production process 1. Place the lamb chops on the cutting board, pat them thinly with a knife and cut off the tendons. Sprinkle salt and pepper on both sides. Let stand

Dip in flour after about 15 minutes.

2. Preheat the baking pan with high heat for 7 minutes, cover it with aluminum foil, add oil, add the lamb chops and fry for 3 minutes, turn over and fry for another 3 minutes

Pull out the aluminum foil, cook over high heat, add Worcestershire sauce, rice wine and tomato sauce, stir evenly and serve on a plate. Cut the pickled cucumber into segments

and garnish with the edge of the plate.

1. Wash the lamb chops and chop them into pieces; season with bean paste, soy sauce, minced ginger and cooking wine for half an hour.

2. Add appropriate amount of rice flour and appropriate amount of water and mix well.

3. Pour evenly into a bowl, put it into a pressure cooker, cover with the pressure reducing valve and steam for 25 minutes. Remove from the pot and sprinkle with chopped green onion. If you like it to be more flavorful, you can also add salt, chili powder, Sichuan pepper powder, etc.

Wash the lamb chops and cut into pieces.

Use soy sauce, bean paste, cooking wine, and minced ginger to marinate for a minimum of half an hour. The longer the marinade, the better.

Rice noodles can be bought in supermarkets or made by yourself.

Mix the lamb chops and marinate slightly, then add an appropriate amount of rice flour to coat the chops.

Add appropriate amount of water and continue to mix until evenly distributed; if you like it more flavorful, you can also sprinkle with salt, chili powder, and Sichuan pepper powder and mix well.

Steam in a pressure cooker (it takes a short time and saves energy). Steam over medium heat for about 25 minutes after the steam comes out.

Hehe, wait until the gas is gone, take out the pot and sprinkle with chopped green onion. The meat is soft, tender, mellow and delicious!

Stewed Lamb Chops

Watching "Daily Diet", I learned "mutton with tomato sauce", which seems to be wrong, but just eating meat is meaningless. So I thought it would be good to switch to bone-in mutton.

One pound of lamb chops, one potato, two carrots, one onion, two tomatoes, onions, ginger, garlic, dark soy sauce, vinegar, cooking wine and other accessories

Buying lamb chops I asked the butcher to cut it into small pieces when I was there, otherwise the knife I had at home wouldn’t be very good at dealing with the bones. I cut the potatoes into cubes, the carrots into slices, the onions into slices, the tomatoes into cubes, and the onions, ginger, and garlic were cut as usual.

Blank the lamb chops in boiling water to remove the fishy smell, add a little cooking wine and marinate with ginger juice for preparation. After the peanut oil is heated, add onions, ginger and garlic. When fragrant, add lamb chops and stir-fry. Stir-fry briefly and then add dark soy sauce. Then potatoes, carrots and tomatoes. Stir-fry and add salt. When there is not much juice in the pot, add onions. Stir-fry for a few times, then add water until the water just covers the vegetables in the pot, then add vinegar. Put it into the pressure cooker, simmer until it boils over low heat, simmer for about 20 minutes, and remove from the pot.

The amount of salt and vinegar depends on personal taste and there is no fixed amount.

Just stew the lamb chops in one pot