The second of two lamb chops---lamb chops braised with winter melon

Overview

Lamb chops naturally taste delicious when fried, but the cooked soup is wasted. Some lamb chops are boneless and full of meat, and they have no texture when fried. So use the porridge function to cook the lamb chops first, so that they are cooked but not rotten. You can mix some good quality ones with ribs and fry them, and the remaining meat or meat will be cooked. Add the bone-in but average-quality winter melon and continue using the porridge function. Delicious and nutritious mutton soup will come out of the pot, and two dishes are served in one dish. The pressure cooker is really a good helper. You can add things, don't worry, just leave it as you like. It's so good.

Tags

• hot dishes
• fujian cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• lamb chops
• onions
• rice wine
• winter melon
• ginger
• salt

Ingredients

Steps

1. 1 Chop the lamb chops into small pieces and rinse with water.

   

2. 2 Add water to the lamb chops and bring to a boil. Rinse with warm water until there is no residue.

   

3. 3 Slice the ginger and prepare half a green onion.

   

4. 4 Pressure cook the lamb chops, add onion, ginger and rice wine, and add a large bowl of water.

   

5. 5 Activate the porridge cooking function.

   

6. 6 Cut the winter melon into cubes.

   

7. 7 After the porridge is finished, take out some of the good lamb chops. Add winter melon.

   

8. 8 Close the lid and continue using the porridge cooking function.

   

9. 9 After the lamb chop soup is cooked, open the lid, take out the green onions, add salt and mix thoroughly.