Braised Lamb Chops
Overview
Eating hand-chopped meat from Inner Mongolia is something I’ll never forget! A friend just sent me sheep from Inner Mongolia and a handful of scallions. The scallions are the essence of mutton stew. Let’s get started!
Tags
Ingredients
Steps
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Wash the lamb chops and put them in the pot under cold water. When the fire comes to a boil, skim off the foam and add onions and ginger
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In fact, it tastes best when simmered on low heat for two hours. In order to save time, pour it into a pressure cooker, add cooking wine and a little salt, and press for 30 minutes
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Remove the lamb chops, sprinkle with chopped green onion, and serve with chive sauce.
