Braised Lamb Chops

Overview

I grew up in Hubei, but I have a special liking for beef and mutton. I came to Lanzhou during my master's degree and eventually married Lanzhou Shasha (a general term for girls). This is a paradise for beef and mutton. I interpret another taste of mutton in my own way

Tags

• hot dishes
• amomum villosum
• angelica dahurica
• cao guo
• garlic sprouts
• lamb ribs
• msg
• pixian doubanjiang
• white sugar
• carrot
• ginger slices
• salt

Ingredients

Steps

1. 1 Chop the bones first

2. 2 Blanch it in cold water and remove the blood

3. 3 Start frying the sugar color

4. 4 The time is right to hit the water

5. 5 Fry thoroughly

6. 6 Add ginger to the pot and stir-fry until fragrant

7. 7 Add the bean paste and saute until fragrant, then add the lamb chops and stir-fry until slightly charred

8. 8 Put it into the pressure cooker and throw in the aniseed ingredients. No need to add salt at this time!

9. 9 After 20 minutes, return to the wok, add carrots and salt, and simmer until the carrots are soft and tender

10. 10 Add garlic sprouts and MSG to taste and serve.