Braised Lamb Chops

Overview

There is still half of the New Zealand tender lamb chops left after I made the soup last time. The white radish I bought looks very moist. It would be good to make braised lamb chops. In the cold winter, it would be a good choice to replenish the body of the family!

Tags

• private kitchen
• common dishes
• maternity
• old man
• dinner with friends
• northwest cuisine
• winter recipes
• lunch
• chicken powder
• cooking wine
• five spice powder
• hot pepper
• lamb chops
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• sugar
• white radish
• carrot
• ginger

Ingredients

Steps

1. 1 Prepare the materials, cut all the materials into hob pieces, and mince the onions and ginger

   

2. 2 Put oil in the wok, add a spoonful of sugar, and stir-fry the sugar color

   

3. 3 After the sugar changes color, add the lamb chops and let them color evenly

   

4. 4 Add onions and ginger and stir-fry

   

5. 5 Add light soy sauce, cooking wine, and oyster sauce

   

6. 6 Appropriate amount of dark soy sauce for coloring

   

7. 7 Continue to stir-fry, add white radish and carrots (Note: If you like the peppers softer, add them earlier. If you like them harder or greener, add them when they are almost cooked. I like them softer, so put them together with other side dishes)

   

8. 8 Add a large bowl of hot water, bring to a boil over high heat, then turn to low heat and simmer slowly for about 20 minutes until the lamb chops are tender

   

9. 9 Finally, after the sauce is reduced over low heat, add some five-spice powder and chicken powder, stir-fry a few times, and then you can take it out of the pot and start enjoying!