Stewed lamb ribs with onion and coriander root are the best.

When you stew lamb chops, you must put onions, which means purple onions. Because purple onion can remove most of the smell of mutton chop. When stewing lamb chops, the whole purple onion should be washed, peeled and then divided into two parts. Put it in the lamb chop and stew it with the lamb chop.

The last seasoning to be put in the stew of lamb chops is coriander root, which is why the stewed lamb chops in the restaurant are delicious. After the parsley root is washed, it can be stewed with sheep, and two or three roots can be put in a catty of lamb chops. After the coriander root is stewed, it will form a special fragrance and make the taste of lamb chops slightly sweet. It can also relieve the sheep of boredom, so when stewing lamb chops with coriander roots, everyone must not forget to put them.

Method of lamb chops:

1. Roast lamb chops with herbs

Wash the lamb chops and cut them into sections. Boil the water in the pot, blanch it to remove the fishy smell, and pick it up for later use. Take a large bowl, put it into lamb chops, add herbs, cooking wine, black pepper, garlic, salt and sugar, grab it evenly and marinate for 1 hour. Peel potatoes and carrots, wash them, and cut into hob blocks. Sprinkle appropriate amount of herbs and black pepper on the surface of lamb chops, and bake in a preheated oven at 25 degrees for 6 minutes.

2. Braised lamb chops

Wash and cut fresh lamb chops, blanch them in boiling water to remove the fishy smell, and take them out for later use. Heat the pan, add oil, add garlic, star anise, cinnamon and cooking wine after the oil is hot, and fry the pan. Stir-fried lamb chops are put into a pressure cooker, and appropriate amount of water is added. Cover the lid, put the exhaust valve on, and let the air out for about ten minutes to stop the fire.