Braised lamb ribs

Overview

Thank you very much to the Gourmet World website and Yangduoduo Beijing Company for sending high-quality Inner Mongolian green lamb. All Yangduoduo's mutton is selected from the grassland hinterland of 42° north latitude and 116° east longitude - the southern end of the Xilin Gol Prairie in Inner Mongolia. Free-range sheep eat natural pasture all year round and drink clear and pollution-free mineral water. Lambs with the best taste and firm meat are produced from slaughtering to processing, with constant temperature production and full cold chain logistics to fully ensure the freshness of the meat and ensure that consumers receive the first-hand fresh meat after slaughter. I made this braised lamb keel. The keel meat is rich, crispy and fragrant.

Tags

• home cooking
• private kitchen
• common dishes
• meat dishes
• children
• dinner with friends
• winter recipes
• dinner
• aniseed
• cardamom
• chenpi
• dried chili pepper
• old soy sauce
• rice wine
• sheep keel
• zanthoxylum bungeanum
• fragrant leaves
• ginger slices
• salt

Ingredients

Steps

1. 1 Cut the sheep keel into small pieces and soak it in cold water for 2 hours, changing the water once in the middle;

   

2. 2 Drain the soaked lamb keels, put them into a cooking pot, and pour in cold water;

   

3. 3 After boiling the pot over high heat, skim off the blood foam and make it as clean as possible;

   

4. 4 Prepare the stew spices

   

5. 5 Put the seasoning into the cooking pot, and then add 2 tablespoons of dark soy sauce;

   

6. 6 spoon of rice wine, add salt to taste when it is 80% cooked, and cook until cooked;

   

7. 7 Place in a bowl and garnish.