【Braised mutton】--- Such a pot is enough to satisfy you

Overview

One day when I was chatting with my child's father, I said: If one day I get angry and don't eat out of anger, you must remember to pack it back and I will definitely eat it, because I will get hungry if I don't eat a meal. The child’s father looked at me and smiled…. Although it is a joke, it is also true, so dieting to lose weight has never been possible for me, because I really can't do it. Eating well three times a day is also one of the principles for me. The weather was hot enough to wear short-sleeves a few days ago, but today it has cooled down again and is a bit chilly. Seize this opportunity and give yourself a reason to cook up something delicious. I walked away from the braised lamb chops and continued to eat meat.

Tags

• hot dishes
• home cooking
• angelica sinensis
• cao guo
• dried ginger mother
• guizhi
• lamb ribs
• light soy sauce
• old soy sauce
• shaoxing rice wine
• spice bag
• white cardamom

Ingredients

Steps

1. 1 Prepare the lamb ribs and clean them

   

2. 2 Boil an appropriate amount of water in a pot, add the lamb chops and blanch them.

   

3. 3 Have a variety of cooking spices ready.

   

4. 4 Put all the other spices except ginger into a small gauze bag. If it is big enough, you can also add it in together.

   

5. 5 Remove the scum from the blanched lamb chops and wash them again.

   

6. 6 Pour into casserole.

   

7. 7 Add spice packet.

   

8. 8 Pour in Shaoxing rice wine and mix in light soy sauce and dark soy sauce.

   

9. 9 Add a little water as shown in the picture, do not submerge the lamb chops.

   

10. 10 Move to the stove, bring to a boil, turn to low heat and simmer slowly for 1 to 1.5 hours, then turn to high heat until the soup is thicker, add a little salt ten minutes before serving. (Don’t add too much salt. Adding rice wine, light soy sauce, and dark soy sauce will all have a salty taste)