Braised Lamb Chops

Overview

How to cook Braised Lamb Chops at home

Tags

• hot dishes
• amomum villosum
• angelica dahurica
• aniseed
• cao guo
• chicken essence
• chili
• cinnamon
• cooking wine
• edible oil
• garlic
• lamb chops
• lilac
• nutmeg
• onion
• onions
• white radish
• white sugar
• zanthoxylum bungeanum
• carrot
• ginger
• mugwort leaves
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Soak the lamb chops in water for half an hour

   

2. 2 Take it out and drain the water.

   

3. 3 Cut into long cubes about 6 cm.

   

4. 4 Add water to the pot to cover the lamb chops.

   

5. 5 Zanthoxylum bungeanum, aniseed, chili pepper, nutmeg, cinnamon, mugwort leaves, grass fruit, cloves, angelica angelica, amomum villosum.

   

6. 6 Put the ingredients together into the water and cook over high heat for 15-20 minutes.

   

7. 7 Skim off the foam while cooking.

   

8. 8 Prepare side dishes, some carrots, onions, and white radish. Half a tomato (I added one tomato. The dish was sour. The tomato flavor is too strong and affects the aroma of the mutton. It is recommended to add less.) Some green onion, ginger and garlic.

   

9. 9 Fire for 20 minutes. The lamb chops are already delicious.

   

10. 10 Dish out and set aside.

    

11. 11 Use white sugar to boil some sugar color.

    

12. 12 Add a little oil, onion, ginger, garlic, tomatoes, light soy sauce, sugar color, and stir-fry red. Add a little dried chili pepper, and then add the soup used to stew the lamb chops. Add lamb chops. Add a pinch of salt and simmer for 40 minutes. Add a little salt and chicken essence before serving.

    

13. 13 When the soup thickens, you can take it out of the pot and you're done