Brightly colored braised lamb chops with rich flavor

Overview

I want to prepare for tomorrow's picnic. I have prepared several special dishes at home. I will heat them up and they will still be delicious. At around one o'clock in the morning, I sent a WeChat message to my nephew in Ningxia, asking him for help on how to cook braised mutton. My nephew teased me: My aunt, are you abroad? You're not sleeping in the middle of the night! I can't help but it's all because I got greedy after seeing the picture of braised mutton posted by my nephew, which I never forgot.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• easter
• cinnamon
• cooking wine
• lamb chops
• light soy sauce
• old soy sauce
• oyster sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 Chop the lamb chops into pieces, wash and drain

   

2. 2 Let go of the water in the pot, skim off the foam, fish out and control the water

   

3. 3 In another pot, add a little oil and fry the sugar. When the rock sugar melts, changes color and bubbles appear, stir-fry the sugar at its best. It will not affect the coloring, but will become mushy and bitter after that.

   

4. 4 Immediately add the lamb chops and stir-fry until browned

   

5. 5 Add star anise, peppercorns, cinnamon and ginger slices

   

6. 6 Then mix dark soy sauce and light soy sauce 1:1, pour in oyster sauce and stir-fry evenly

   

7. 7 Add cooking wine and pour as much as you like

   

8. 8 Add water to cover the lamb chops, bring to a boil over high heat and simmer for about 2 hours

   

9. 9 Turn to high heat and reduce the juice until the meat is tender. Serve it out of the pan. Arrange it on a plate and garnish with some chopped chives.