1. lamb chops mutton block clean, cold water into the pot blanching, added ginger, the water can be boiled, pick up and wash the foam

2. pot without oil, add blanched mutton chops stir-fry until the water is dry

3. fried mutton chops transferred to the casserole, add water, add carrot pieces, plus all the ingredients (except salt), high heat boil, skimming foam, turn the heat

4. about touching Forty minutes later, add salt, continue to simmer over low heat for another twenty minutes, until the lamb is soft and rotten

New Zealand lamb chops in abalone sauce

Main Ingredients: ① 500 grams of imported New Zealand lamb chops cleaned, minced onion, minced garlic 5 grams each, 10 grams of ketchup, moderate amount of olive oil.

Seasoning:② rosemary 6 stalks and leaves, 5 grams of refined salt, black pepper

2 grams. ③ oyster sauce 5 grams, 10 grams of cooking wine, 20 grams of abalone juice

1, lamb chops in a bowl, add the material ② marinade for about 10 minutes, into the 60% hot frying pan until browned on both sides, remove and drain the oil; preheat the oven to 200 ° C.

2, baking dish bottom of the tinfoil, smeared with a thin layer of olive oil, put the lamb chops wrapped in tinfoil, baked in the oven for about 5 minutes, remove the plate.

3, frying lamb chops frying pan continue to heat to 60% hot, under the onion minced, minced garlic burst incense, pour into the tomato sauce stir fry for a few moments, pour into the material ③ collection of soup. Pour on the lamb chops that is ready.

Tip: As soon as the lamb chops fried to brown, immediately transfer to the baking dish.

Spicy Lamb Chops

Cuisine: Sichuan

Raw materials: lamb chops, green pepper (pepper), dry red pepper, salt, pepper, dashi, onion, ginger, oil, cooking wine, garlic, cumin

Making: 1, cut lamb chops and fried through the frying oil. 2, leave the bottom oil in the pot, the onion, ginger, garlic diced fried incense. 3, the fried lamb chops into the pot, add green peppercorns (pepper), dry red pepper, refined salt, pepper, seasonings, cooking wine stir fry. 4, about to be out of the pot before putting cumin.

Carrot stewed lamb chops

Raw materials:

French lamb chops 1000 grams, 1000 grams of carrots, green onions, ginger and garlic, dry red pepper, cumin.

Practice:

1, carrots cut into chunks and standby;

2, lamb chops cut into small pieces, cool water in a pot, boil over high heat, remove blood and impurities;

3, fish out the lamb chops with hot water to rinse the surface of the lamb chops of the froth, drain the water and standby;

4, start a frying pan, when the oil is hot, popping shallots, ginger, garlic, red pepper and cumin;

p>5, into the mutton chops stir-fry over high heat until fragrant;

6, cooking wine, soy sauce and a little sugar, and then add hot water to boil over high heat;

7, turn to medium heat and simmer for 40 minutes;

8, add the carrots, add salt and sugar, and continue to simmer over medium heat;

9, to the mutton is soft and rotting, the broth is thick, seasoned with monosodium glutamate, sprinkled with cilantro, and then out of the pot can be.

9.

Kang pot mutton chops

Raw materials:

500 grams of mutton chops, half an onion, carrots, green onions, ginger, garlic, green and red peppers (authentic kang pot mutton chops in the cake there are cut into pieces).

Seasoning:

Cumin powder and cumin granules, pepper powder, five-spice powder, salt, chicken essence, moderate amount of each, moderate amount of cooking wine.

Practice:

1, mutton chops chopped into small pieces after blanching, (cold water into the pot) removed and washed;

2, put enough water in the stew pot, put mutton, onion, ginger, cooking wine, large fire after boiling, change to small fire stew for 1 and a half hours to take out and standby;

3, take the frying pan, put the oil, 30% of the heat into the onion, ginger, garlic chili pot;

4, into the Onion pieces, sautéed until transparent;

5, into the carrots cut into hobnail pieces;

6, add lamb chops;

7, then adjusted into the cumin powder and cumin, pepper, five spice powder, salt, chicken fully stir-fried;

8, according to taste before the pot to add the green and red peppers stir-fried can be.