Braised lamb chops
This time, the lamb chops are not braised, but stir fried. I stewed the lamb chops in a pressure cooker and then fried them. In this way, I can not only eat mutton, but also drink mutton soup.Mutton is warm in nature. Eating mutton in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digest, and play an anti-aging role.
Step 1 . Chop lamb chops into small pieces, wash and set aside.
Step 2 . After washing the lamb chops, put them into a pressure cooker, add ginger and pepper granules, boil them in cold water, remove the foam, cover the lid and boil them over high heat. Turn the air valve and turn off the heat for about ten minutes. (you can also use an electric pressure cooker, mainly stewing lamb chops.)
Step 3 . When stewing lamb chops, prepare ingredients, onions, ginger, garlic, pepper granules, dry red pepper.
Step 4 . After stewing the lamb chops, take them out and drain them for standby. (the soup of stewed mutton chops can be cooled thoroughly, remove the mutton oil on the surface, bring to a boil, and then add salt, pepper and coriander leaves to taste, and you can drink it.)
Step 5 . Put oil in the pot, pour ingredients such as onion, ginger and garlic, stir fry over low heat to make it fragrant, and then pour lamb chops. (don't fry it)
Step 6 . Pour in the lamb chops and stir fry for a while, cook in the cooking wine and stir fry for a while, then add salt, pepper, raw soy sauce, a little old soy sauce (for coloring) and a little sugar to continue to stir fry evenly, and stir fry over a low heat until the lamb chops change color and produce oil.
Step 7 . Sprinkle coriander before coming out of the pot.
Step 8 . After being loaded, it has complete color, fragrance and taste.
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