Braised Lamb Chops

Chop the lamb chops into small pieces and soak in cold water for 1 hour.

Blanch the pork ribs in a pot under cold water until the blood foams. Add a small spoonful of high-quality white wine of about 50° to the pot to remove the fishy smell.

Blanch the ribs and take them out.

Get the seasoning ready.

Cut the garlic in half, cut the green onions into large sections, and cut the soaked ginger into thick slices. You can also use fresh ginger without soaking it, but soaked ginger tastes better.

Two spoons of soybean paste and one spoon of Pixian bean paste. Set aside. If you like spicy food, you can add more Pixian bean paste.

Heat the cold oil in the pan, add the bay leaves, grass fruits, pepper, and star anise and stir-fry until the bay leaves turn brown. This process must be done slowly over low heat.

Use a spatula to remove the bay leaves and Sichuan peppercorns, and add onion, ginger, and garlic to the pot until fragrant.

Add two spoons of soybean paste and one spoon of Pixian bean paste and continue stir-frying.

When the sauce turns red, add the blanched pork ribs and stir-fry evenly.

After adding two spoons of light soy sauce to the pot, add a large can of beer, bring to a boil over high heat and add 5 rock sugars.

Transfer the lamb chops to the rice cooker and simmer for 1 hour. Or pressure cooker for 15 minutes. Personally, I feel that although the rice cooker is a little slower, it tastes better.

After an hour, transfer the lamb chops back to the wok to collect the juice, sprinkle a little cumin powder and stir-fry.

After serving, garnish with a pinch of coriander and serve.

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