Life is going to be prosperous----Braised lamb chops with carrots
Overview
Eating mutton in winter can have the dual effects of nourishing and preventing cold. Mutton is warm in nature, nourishes qi and yin, warms the body, stimulates appetite and strengthens the body. In the "Compendium of Materia Medica", it is called a warming tonic that nourishes yang and replenishes blood and qi. It is known as nourishing meat in winter. ----Excerpted from the Internet.
Tags
Ingredients
Steps
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Prepared ingredients and seasonings~~
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Buy the lamb chops, wash them and put them in a pot with cold water. Cut the green onions into small pieces and add them. Add appropriate amount of cooking wine and boil together.
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After boiling, remove the floating residue from the surface.
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Pour a little canola oil into the pan. Heat until 60% hot and add green onion slices.
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Remove the lamb chops. Rinse with clean water and set aside.
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Add the green onion slices and stir-fry until fragrant, then add the water-drained lamb chops and stir-fry evenly.
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Stir-fry the lamb chops until fragrant, then add an appropriate amount of cooking wine and stir-fry evenly.
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Prepared cinnamon bark, star anise, peppercorns, and ginger slices.
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Then add dry red pepper, cinnamon, star anise, peppercorns, and ginger slices and stir-fry evenly.
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Add an appropriate amount of dark soy sauce.
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Add an appropriate amount of boiling water and there will be a little floating dust on the surface after boiling, remove it.
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Transfer to electric saucepan. Set 1.5 hours.
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After simmering for 1.2 hours, add the carrots. Until the time automatically skips.
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Then transfer the lamb chops to the wok over high heat to reduce the juice.
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When the soup is almost dry, add the onions chopped earlier.
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After the onions are broken, add an appropriate amount of chicken essence and chopped green onions. Ready to plate.
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Put it on the plate~ Let’s eat~~
