Braised Lamb Chops

Overview

Nutritional value of mutton chops 1. Mutton is warm in nature. Eating mutton frequently in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging role; 2. Mutton is rich in nutrients and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of qi and blood, cold and painful abdomen, physical weakness and fear of cold, malnutrition, soreness and weakness in waist and knees, impotence and premature ejaculation, and all diseases caused by deficiency and cold. It has the functions of tonifying the kidneys, strengthening yang, tonifying deficiency and warming, and is suitable for men to eat regularly. The meat of the lamb chops is relatively tender and the bones are crispy. It is the best among the lamb chops!

Tags

• hot dishes
• old man
• dishes
• xinjiang cuisine
• summer recipes
• banquet dishes
• lunch
• chicken essence
• chives
• cinnamon
• coriander
• cumin
• dried chili pepper
• garlic seeds
• lamb chops
• light soy sauce
• old soy sauce
• rice wine
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green pepper
• salt
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, wash and blanch the lamb chops.

   

2. 2 Put a small amount of water in the electric pressure cooker, put the cinnamon, star anise, dried chili peppers, peppercorns, bay leaves, vinegar, old wine and lamb chops into the pressure cooker and press for 10 minutes. (Lamb chops are relatively tender, so 8-10 minutes is enough depending on the ingredients)

   

3. 3 While you're at it, cut the peppers into hob pieces, cut the coriander into sections, and cut the chives into long sections. Dice the garlic.

   

4. 4 After the lid of the pressure cooker can be opened, add the green pepper to taste. (Do not put oil in the pot, add the green pepper, add salt, and stir-fry over low heat) Place on a plate and set aside.

   

5. 5 Remove the spices from the lamb chops and soup, pour into the pot and simmer. Because the lamb chops will produce oil on their own, there is no need to add oil to stir-fry this dish.

   

6. 6 When the soup is half cooked, add light soy sauce, dark soy sauce, salt and cumin, cover the pot and continue simmering.

   

7. 7 When the soup is reduced to the first third, add the green pepper and garlic. Stir fry over low heat.

   

8. 8 After the juice is reduced over high heat, add chicken essence, chives and coriander. Turn off the heat and mix well.

   

9. 9 Just load it into a plate.