Red lamb chops

By VicentaLakin

Red lamb chops
THE LAMB IS A WINTER SUPPLEMENT. THE LAMB IS TENDER, TASTEFUL AND RICH IN NUTRIENTS. ACCORDING TO ANALYSIS, 13.3 G OF PROTEIN, 34.6 G OF FAT, 0.7 G OF CARBOHYDRATES, 11 MG OF CALCIUM, 129 MG OF PHOSPHORUS, 2.0 MG OF IRON, VITAMIN B, VITAMIN A, SOOT ACID, ETC. ARE PRESENT PER 100 GRAMS OF LAMB。

Recipe Recommendations

  • lamb chops 780 grams
  • adenophora appropriate amount
  • huangcen appropriate amount
  • chuanxiong appropriate amount
  • red jujube six
  • cinnamon a short
  • laojiang a
  • garlic
  • wine 60 grams
  • soy sauce 100 grams
  • salt a little

Steps for Red lamb chops

  • Make Red lamb chops step 0
    1
    Sheep chops. That's when I buy it later。
  • Make Red lamb chops step 1
    2
    These are the ingredients。
  • Make Red lamb chops step 2
    3
    Ginger-cleaning slices, garlic rinse。
  • Make Red lamb chops step 3
    4
    The pot boils water, with a small spoon of salt, pours into the sheep and drains, and then picks up the filtration。
  • Make Red lamb chops step 4
    5
    Pick up the pan, pop the ginger。
  • Make Red lamb chops step 5
    6
    Falling into the lamb chops for a while。
  • Make Red lamb chops step 6
    7
    Join the garlic. Keep working。
  • Make Red lamb chops step 7
    8
    Add the sauce for a while. (without salt)
  • Make Red lamb chops step 8
    9
    Add 500 grams of clean water。
  • Make Red lamb chops step 9
    10
    Add sand cucumbers, yellow sorghum, kawakawa, red dates, guacamole。
  • Make Red lamb chops step 10
    11
    When it's boiled, fill the casserole。
  • Make Red lamb chops step 11
    12
    When the fire opens, it will be boiled down for three hours。
  • Make Red lamb chops step 12
    13
    Taste a bowl。

    • Red lamb chops Make Tips

    1. Last time, a friend asked: "What are those ingredients for?" I looked it up and asked around, and here is the summary: the main purpose is to enhance the aroma and remove the gamey smell of the lamb. I made it twice more after that, but the vendor didn't give me any Adenophora root, and I felt the flavor wasn't as good as this time. 2. If you prefer it chewy and can handle the texture, stewing for two and a half hours is also fine. 3. Chunshengtang Wine is a specialty from my hometown. This wine is made with a few Chinese herbs and is very suitable for cooking meat dishes. Substituting it with other cooking wine works too. I'm so frustrated posting this recipe. I can't post the picture of the finished product. I don't know which attempt number this is, but it still doesn't work out. Forget it, let's just leave it at that.

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