Braised Lamb Chops

Overview

Red wine relieves greasiness and removes odor, and carrots are also blended into it to absorb some oil. The lamb chops are fresh and tender, fat but not greasy. It is recommended to eat small amounts and various meals, and eat small and frequent meals

Tags

• hot dishes
• aniseed
• cinnamon
• garlic
• mutton
• oil
• onions
• pi county douban
• red wine
• seafood soy sauce
• sugar
• zanthoxylum bungeanum
• carrot
• ginger

Ingredients

Steps

1. 1 Soak the lamb chops in cold water for 1 hour in advance

   

2. 2 Boil water

   

3. 3 Prepare ingredients

   

4. 4 Heat the oil to melt the sugar

   

5. 5 Add appropriate amount of red wine

   

6. 6 Take another frying spoon and add the seasonings

   

7. 7 Add onion, ginger and garlic and saute until fragrant

   

8. 8 Add a spoonful of Pixian bean paste and stir-fry for a few times

   

9. 9 Add lamb chops

   

10. 10 Pour a little soy sauce into the black fish sauce and finally add the carrots and fry for a minute

    

11. 11 into the wok with red wine sugar

    

12. 12 Add a large bowl of boiling water, cover and simmer for 20 minutes when the juice is almost ready

    

13. 13 Take out the meat and carrots first, discard the seasonings, and pour the remaining juice on top.