Braised Lamb Chops

Overview

I ate it once in a halal shop. My wife liked it very much. I went home and made it myself. It was very successful. My wife said it tasted better than the ones in restaurants, haha.

Tags

• private kitchen
• chenpi
• cinnamon
• codonopsis
• doubanjiang
• dried chili pepper
• fennel
• garlic
• green garlic
• lamb chops
• nutmeg
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green pepper
• red pepper

Ingredients

Steps

1. 1 Chop the lamb chops into small pieces.

   

2. 2 Soak the bleeding water in cold water for 1-3 hours.

   

3. 3 Pour cold water into a pot, add cooking wine, green onions, and ginger slices and bring to a boil over high heat. Cook for 5 minutes, remove, rinse and set aside.

   

4. 4 Heat the pot and pour oil, add rock sugar and stir-fry, add mutton chops to color, add light soy sauce, dark soy sauce, two spoons of bean paste and stir-fry until fragrant and evenly colored, pour into the stew pot, fill with boiling water, add sliced ginger and green onions, make other seasonings into packets, put them in the pot, bring to a boil over high heat, and simmer over low heat for 1 hour. (I bought some stick bones and stewed them with the lamb chops)

   

5. 5 Take out the lamb chops, heat the wok and pour oil, sauté the onions, ginger and garlic until fragrant, shred the green garlic and green and red peppers, add them to the wok and stir-fry until cooked, add the lamb chops and stir-fry evenly, add onions to the bottom of the alcohol pot, add the fried lamb chops, light the alcohol, and eat while heating.