Braised mutton chops
A jubilant expression describes a smug look or atmosphere full of joy. Red represents joy, so I used red peppers and mutton chops used yangyang sound. Coupled with the red paper-cutting as a backdrop, it was simply a full house of joy. It is a sign that the next year will be full of money, and the blessings will come with joy.
Recipe Recommendations
- white radish appropriate amount
- Pi County bean paste appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- pickled pepper appropriate amount
- sugar appropriate amount
- salt appropriate amount
- salty and sweet
- braised
- half an hour
- ordinary
Steps for Braised mutton chops
1
So the main ingredient map.
2
Wash the fresh lamb chops and soak them in clean water for 1 hour to soak out blood.
3
Chop the washed lamb chops into small pieces.
4
Cut the white radish into hob pieces for later use.
5
Mix and chop the Pi County hot sauce and pickled peppers.
6
Put water in the pan, add green onions and ginger, and bring to a boil.
7
Bring to a boil and add the lamb chops. After boiling, turn off the heat and use a spoon to skim off the blood foam. Cook until 15 minutes.
8
Put a small amount of oil in a wok, add white sugar, and stir-fry until sugar color.
9
stir-fry sugar color until brown-red, and make a big bubble.
10
Pour in a large spoonful of cooking wine and the mutton chop soup. Boil until sugar color and sticky, and remove for later use.
11
Add oil to another pan, add hot sauce and stir fry to produce red oil.
12
After frying the red oil, add the pepper and continue to stir-fry.
13
Add spring onions, ginger and garlic and stir-fry.
14
Pour in the mutton chop soup, add cooking wine, soy sauce, salt and sugar color.
15
Bring to a boil over high heat and add the cooked lamb chops and white radish.
16
Bring to a boil over high heat and add the cooked lamb chops and white radish.Braised mutton chops Make Tips
When caramelizing sugar, be sure to add cooking wine first to prevent splattering. Do not add cold water to avoid burns.