Lamb chops
Overview
Lamb chops, also known as lamb ribs, are the meat connected to the lamb ribs, covered with a thin film, combining fat and lean, with a soft texture. Nutritional value of mutton chops: Lamb chops are suitable for people with depression of middle-Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellow and dizzy complexion. 1. Nourishing yin and replenishing deficiency: replenishing deficiency and damage, replenishing essence and qi, moistening the lungs and nourishing the kidneys, used for lung and kidney yin deficiency. Suitable for people with long-term illness, physical weakness or fatigue. 2. Strengthen muscles: strengthen muscles, unblock meridians, recover from fatigue and regulate soreness and weakness of waist and knees. 3. Strengthen bones: prevent or assist in the treatment of orthopedic diseases.
Tags
Ingredients
Steps
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Cut the lamb chops into strips and set aside.
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The meat of the lamb chops is a little leaner, and it tastes harder when stewed. If it is fried and grilled, the taste will be better.
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Blanch the cut lamb chops and remove the blood.
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Put the blanched lamb chops into a casserole, add seasonings, bring to a boil over high heat, and simmer slowly.
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After simmering for one hour, add salt and simmer for 10 minutes.
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Place the stewed lamb chops on a plate and serve.
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There are not too many seasonings on the lamb chops, just to taste the fresh aroma from the grassland, but you can eat it with sesame sauce and chive flowers. My favorite is the natural green chive flowers from Hailar Grassland, which tastes extremely delicious.
