Hand-caught lamb chops
Overview
Fish are particularly afraid of cold, especially in the cold winter when the temperature continues to drop. Fish are often frozen and huddled together. When I took my daughter to the hospital some time ago, the doctor who was treating my daughter saw Yu and her daughter dressed like robots, especially the daughter, who was dressed like rice dumplings. He couldn't help but tell Yu to let him go home and eat more mutton and beef, saying that this would improve his ability to withstand the cold.
Tags
Ingredients
Steps
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Have all materials ready.
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Wash the green onions and cut them into long slices.
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Wash the onions and cut into small pieces.
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Wash the lamb chops and cut into small pieces.
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Put the lamb chops into a pot of cold water, add the water that covers the lamb chops, Sichuan peppercorns and a small amount of onion dices.
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Bring to a boil over high heat, skim off the foam, reduce to medium-low heat, and simmer for about 40 minutes.
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Remove and set aside.
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Soak the peppercorns and cumin in clean water, drain and set aside.
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Heat oil in a pan. When the oil is hot, add green onion slices and diced onions and sauté until fragrant.
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Add the lamb chops and fry over medium-low heat until both sides are slightly charred.
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Add cumin, pour cooking wine, and stir-fry until the aroma of cumin is smelled.
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Add a little sugar, light soy sauce and dark soy sauce, stir-fry evenly, then add a little water or mutton soup, cover the pot and simmer for about 15 minutes.
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Finally, add a pinch of salt according to personal taste, stir-fry evenly and serve on a plate.
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It's fragrant, and the mutton blanched with pepper and onion water doesn't smell bad at all.
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Mutton can increase digestive enzymes, protect the stomach wall, and help the spleen and stomach digest. It has the effects of warming the body and replenishing deficiency, tonifying the kidneys and strengthening yang. It is a natural health product for anyone with a weak constitution, cold stomach, and indigestion.
