Tomato stewed lamb ribs

Overview

In general, we call the backbone of sheep a sheep scorpion, but the sheep scorpions from Duoduo are sheep keels that have not been trimmed. They are really solid, round, and the bones are full of meat. After stewing, you first gnaw the meat and then suck the marrow, and then carefully taste the minced meat fascia on the sheep bones. It is really enjoyable and delicious! The meat is really fragrant and the soup is delicious. Eating more can also supplement calcium. It is suitable for all ages. Today I stewed a lot of tomatoes and lamb keels without adding any other seasonings. The soup was not smelly at all and was sweet and sour. After chewing the meat and sucking the marrow, I had a big bowl of fresh soup. It was very comfortable and comfortable. If you don’t believe me, give it a try!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• clear water
• corn oil
• dried onions
• iron bar yam
• sheep keel
• tomato
• ginger
• ketchup
• minced green onions

Ingredients

Steps

1. 1 First prepare tomatoes, lamb keel, iron yam, ginger and dried onions.

   

2. 2 Soak the lamb keel in cold water with the package in it to defrost, then chop into small pieces after melting.

   

3. 3 Wash the tomatoes and boil them in boiling water. If the skin bursts, take them out and rinse them with cold water to peel off the skin.

   

4. 4 Heat the chopped keels in cold water. After the water boils, boil for 3 minutes. If there is any foam, skim it off immediately. After cooking, take out the keels and set aside. Use a fine sieve to filter the impurities in the soup used to cook the keels and set aside.

   

5. 5 Shred the onion, slice the ginger, wash, peel and cut the yam into chunks, and cut the tomatoes into large chunks and set aside.

   

6. 6 Heat a cast iron pan, add corn oil, then add shallots and ginger slices and sauté.

   

7. 7 Braid the dried onion until soft, then add the tomato cubes and stir-fry

   

8. 8 Stir-fry the tomatoes until they soften and become soupy, then add 30 grams of tomato paste

   

9. 9 Stir fry for a while and add the sifted dragon bone soup

   

10. 10 After boiling the pot, add the blanched keels, open the lid and cook over medium heat for 10 minutes, then cover and simmer over low heat for 1 hour.

    

11. 11 When the hour is up, open the lid, add 8 grams of salt and cook for 20 minutes

    

12. 12 Then add the chopped yam and cook for 15 minutes and turn off the heat

    

13. 13 Finally, sprinkle some chopped green onions and it’s ready! Chew the meat, suck the marrow, and drink the soup!