【Tianjin】Braised Lamb Chops

Overview

There are really a lot of specialties in my hometown. Maybe it’s because I was born and raised in the north. Every time I go out of town, I always feel like I can’t get used to the sour, spicy, sweet, and salty flavors. No matter where I go, what I miss the most is the taste of my hometown. For example, this braised lamb chop, this traditional taste is the most delicious.

Tags

• hot dishes
• home cooking
• chinese banquet
• braised soy sauce
• cinnamon
• green onions
• lamb chops
• rice wine
• rock sugar
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Put the lamb chops into a pot of cold water, add two slices of ginger, boil the cooking wine to remove the blood foam, remove and control the water.

   

2. 2 Prepare the green onion segments, ginger slices, star anise, cinnamon and bay leaves.

   

3. 3 Pour oil into the pot, add rock sugar and stir-fry over low heat.

   

4. 4 Fry until the sugar is slightly bubbling and dark brown in color.

   

5. 5 Drain the mutton chops and put them into the pot.

   

6. 6 Add the prepared seasonings to the pot and stir-fry together to let the onion, ginger, and star anise fully develop their fragrance.

   

7. 7 Cook in rice wine.

   

8. 8 Braised soy sauce, add depending on color.

   

9. 9 Add enough water, because it will take about an hour to boil, so it is best to add enough water at once.

   

10. 10 Bring to a boil, then turn to medium heat and simmer for 20 minutes, then add salt. Turn to low heat and continue burning.

    

11. 11 Turn to low heat and cook for about 40 minutes. The meat is already very tender. Enjoy the deliciousness after the juice is reduced.