How to stew lamb ribs deliciously, how to stew lamb ribs is delicious and simple

How to make stewed lamb chops.

1. 400 grams of lamb chops, 1 carrot, 100 grams of lion's mane mushroom, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of water.

2. Method: Cut the lamb chops, blanch them in a pot of cold water, and the lamb chops can turn white, and the monkey's head will be soaked.

3. Add water to the casserole, put in the blanched lamb chops, add a little cooking wine, add green onions, ginger and cooking wine.

4. Put in the soaked lion's mane mushrooms, bring to a boil over high heat, turn to low heat and cook until the lamb chops are eight ripe.

5. Add the carrot pieces, boil until the lamb chops are soft and rotten, season and cook for 3 minutes.

The delicious home-cooked method of lamb chop stew is introduced as follows:

Lamb stew with yam: Stewed lamb chops with yam have the effects of strengthening the spleen and stopping diarrhea, replenishing qi and kidney, and warming the stomach. Eating this dish regularly in winter has great benefits for the body.

Ingredients: 1 pound of lamb chops, 3 yams, 1 carrot, 1 broccoli, cooking wine, green onion, ginger, cinnamon, Sichuan pepper, grass fruit, salt, pepper.

Cooking steps: Soak the lamb chops in water and rinse them well, add a pot under cold water, boil over high heat and remove the foam, and rinse them after removal. Put the blanched lamb chops into the pot again, add an appropriate amount of water to submerge, add the prepared cooking wine, green onions, ginger slices, cinnamon, grass fruits, and Sichuan peppercorns, boil over high heat, turn to low heat and simmer for about two hours.

Then peel and wash the yams, carrots and broccoli respectively, cut the washed yams and carrots into hob pieces, boil the lamb chops, put the cut yam pieces and carrot pieces into it and cook for fifteen minutes, then put the broccoli in and cook for a few minutes, and finally add pepper and salt to taste.

Here's how to stew lamb ribs:

Ingredients: Appropriate amount of lamb chops with skin, 2 star anise, 3 cinnamon, appropriate amount of Sichuan pepper, 2 bay leaves, appropriate amount of wolfberry, 3 red dates, appropriate amount of rock sugar, appropriate amount of green onions, 4 slices of ginger, appropriate amount of coriander, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, and dried chili pepper as appropriate.

Steps: 1. Put the lamb chops in the pot with cold water, boil for 2 minutes on high heat, take out the lamb chops, wash off the foam with water, drain and set aside.

2. Stir-fry the peppercorns on low heat and stir-fry them on low heat.

3. Leave the oil for frying peppercorns in the pot, and add the ingredients in turn: ginger slices, star anise, cinnamon, dried chili, bay leaves and green onions and stir-fry until fragrant.

4. Stir-fry the lamb chops in boiling water before boiling.

5. Add dark soy sauce and light soy sauce in turn and continue to stir-fry.

6. Heat the water and soak the lamb chops, put in the red dates and wolfberries prepared before, try the taste after the water is boiled, if you feel light, add a little salt in an appropriate amount.

7. Cover the pot, turn to low heat and simmer for more than 1 hour! Reduce the juice on high heat as appropriate, add the rock sugar prepared before and stir-fry, and the degree of juice reduction is according to personal preference. <>

8. Put it in a pot and match it with the coriander prepared before.

1. Ingredients: 400g lamb chops; Excipients: 1 teaspoon salt, 200g white radish, 1 teaspoon cumin granules, 15g ginger, appropriate amount of garlic sprouts.

2. Chop the lamb chops into small pieces, blanch them in a pot of boiling water and remove them for later use.

3. Slice the ginger and wrap the cumin grains and ginger slices with gauze to form a packet.

4. Wash the white radish and cut it into large slices.

5. After the lamb chops are cooled, rinse off the foam and put them in a casserole, pour in enough water.

6. After boiling on high heat, change to low heat and simmer.

7. After the lamb chops are stewed for 60 minutes, add the radish slices, simmer for 15 minutes, add the refined salt, and sprinkle the garlic sprouts before leaving the pot.

Ingredients: 750 grams of lamb ribs, 20 grams of fragrant vegetables, 15 grams of garlic sprouts, 30 grams of ginger and peppercorns, 30 milliliters of soy sauce and cooking wine, appropriate amounts of vinegar, salt and monosodium glutamate.

Production process: cut the lamb ribs into long pieces along the bone sewn, then chop them into small pieces with a knife, wash them with water and set aside; Wash the coriander and cut it into small pieces; Put the pot on the fire, put water to boil, put in the lamb ribs to boil the bleeding water, remove and wash with water; Wash the garlic sprouts and cut them into sections.

Put water in the pot, put it on the fire, put the lamb ribs to boil, remove the foam, add soy sauce, salt, vinegar, ginger, pepper and cooking wine, and simmer over low heat for 25 minutes.

Take out the lamb ribs, put them in a large bowl, use gauze to filter out the sediment in the stewed lamb ribs soup, add monosodium glutamate and then boil until the water boils, pour it into a small pot with lamb chops, sprinkle with garlic sprouts and coriander.

Nutritional efficacy. The minerals and trace elements of lamb chops stewed with vinegar are easily soluble in the soup, which can be better absorbed and utilized by the human body, and can prevent nutritional diseases caused by the lack of trace elements in the branch and ant stove.

Summary. Hello dear! How to stew lamb ribs is delicious and simple, and the method is as follows; 1.Soak the lamb ribs in cold water for about half an hour, soak them in blood water for later use, and slice ginger; Cut the green onion into sections.

How to stew lamb ribs is delicious and simple.

Hello dear! How to stew lamb ribs is delicious and simple, and the method is as follows; 1.Soak the lamb ribs in cold water for about half an hour, soak them in blood water for later use, and slice ginger; Cut the green onion into sections.

2.Add an appropriate amount of water to the casserole, add the lamb ribs, and bring to a boil over high heat.

3.Skim off the foam, add green onions, ginger (you can put a few more slices, the so-called radish in winter and ginger in summer), Sichuan pepper, star anise, and bay leaves continue to simmer for about 1 hour until the ribs are soft and rotten.

4.Add salt to taste 10 minutes in advance.

5.Remove the stewed lamb ribs from the pan and sprinkle with chive leaves and pepper to taste. Take a few cloves of garlic and chop them, add salt and seafood soy sauce to make garlic sauce, and use them to dip the lamb ribs and eat it too fragrant.

Ingredients: carrots (200 grams), lamb chops (150 grams), cabbage (200 grams), peanuts (50 grams), shiitake mushrooms (appropriate amount), ginger (5 pieces).

Method 1: Prepare all the ingredients.

2. We cut the ginger into slices, then wash the lamb chops and cut them into sections, and blanch them in boiling water, so that the blood in the lamb chops can be better discharged.

3. Blanch the lamb chops into the pressure cooker, add ginger slices to boil over high heat, remove the foam, cover the lid and press over high heat for 20 minutes.

4. After soaking the mushroom water in salted water, cut it into cubes with ten knives, and I began to process the radish greens when pressing the lamb chops.

5. Take one carrot, wash it, remove the head and tail, and cut it in half. Carrots can add umami to lamb chop soup and can also add color.

6. Cut the section close to the radish head vertically three times into slices with a thickness of 2cm-3cm, cut a triangle on the upper part of the radish block with scissors, and then cut it into a sharp one below, remove the excess radish and become a heart.

7. Cut the remaining radish into cubes, open the Shanghai green with your hands, cut off the leaves, and then trim it slightly with scissors to form a heart shape.

8. After the lamb chops stew for 20 minutes, open the lid, add carrots and mushrooms, cover the pot and press for 2 minutes.

9. After pressing the radish for two minutes, open the lid, add the greens, then add the appropriate amount of salt and boil over high heat to eat.

Efficacy: Our consumption of lamb chops can increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role, while carrots and shiitake mushrooms can well supplement the various vitamins and minerals needed by the body, and can also make the soup more delicious.

Answer hello, your question is being queried for you oh oh oh, please wait a moment hahahaha hello, your question is queried for you. The ingredients that need to be prepared in advance include: 520 grams of lamb ribs, 230 grams of carrots, 2 slices of tangerine peel, 15 grams of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 small piece of cinnamon, 3 grams of salt, and an appropriate amount of cooking wine.

1. The first step is to peel and cut the carrots and set them aside for later use.

2. Wash the lamb chops and soak them in water for half an hour.

3. Put lamb chops and water in a pot and bring to a boil over high heat to remove impurities.

4. Put star anise, Sichuan pepper, cinnamon and ginger slices in the pot and stir well.

5. Add tangerine peel, cover and simmer for half an hour.

6. Add the cut radish, boil for half an hour, add salt and mix well.

7. Sprinkle the coriander and finish serving.

1. Ingredients: 520 grams of lamb ribs, 230 grams of carrots, 2 slices of tangerine peel, 15 grams of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 small piece of cinnamon, 3 grams of salt, appropriate amount of cooking wine.

2. Peel and cut the carrots and set them aside.

3. Wash the lamb chops and soak them in water for half an hour.

4. Put lamb chops and water in a pot and bring to a boil over high heat to remove impurities.

5. Put star anise, Sichuan pepper, cinnamon and ginger slices in the pot and stir well.

6. Add tangerine peel, cover and simmer for half an hour.

7. Add the cut radish, boil for half an hour, add salt and mix well.

8. Sprinkle the coriander and finish serving.

There are no goat horns that are extremely long, and the only side has knots, and the knots are also sparse, so they are not used for medicinal purposes. It is the famous sheep of "Erya", Qiang Yi thinks it is an antelope, and the following is how to stew the lamb ribs that I recommend to you for your reference.

Lamb bone soup stewed

Preparation of stewed lamb bone broth.

1. Wash the carrots and cut them into hob pieces, and wash and shred the onions.

2. Wash the lamb bones and cut them into pieces, put them in the pot, add ginger and cold water and start simmering over high heat.

3. After the water boils, skim off the foam, simmer the meat over low heat, and then add salt, onions, and carrot cubes.

4. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and coriander.

Tips. When eating lamb bones, you can mix balsamic vinegar, light soy sauce, Maggi umami sauce, oil and spicy seeds, and sesame oil into a sauce that suits your taste, and dip it in seasonings to eat.

Lamb chops stewed with dried gourds

Lamb chops stewed with dried gourds.

850 grams of lamb chops, 300 grams of dried gourds, 15 grams of carrot pieces, 10 grams of jujubes, and 2 grams of coriander leaves. 15 grams of seasoning salt, 10 grams of chicken powder, 8 grams of monosodium glutamate, 10 grams of cooking wine, 1 kg of homemade braised soup, 2 kg of broth.

Preparation of lamb chops stewed with dried gourds.

1. Cut the lamb chops into 5 cm long segments, soak the dried gourd in warm water for 1 hour, then remove and drain.

2. Add homemade braised soup to the pot and bring to a boil, put the lamb chops into a boil over high heat, and then simmer for 40 minutes until medium cooked.

3. Add the stock to the pot and bring to a boil, add lamb chops, dried gourds, carrot pieces, jujubes, salt, chicken powder, cooking wine, cook for 15 minutes on medium heat, then add monosodium glutamate and decorate with coriander leaves.

The first pot of lamb chops stewed with yam

Introduction to the recipe of the first pot of yam stewed lamb chops in the Year of the Goat Mutton is available every year, and this year is even more different. In the past few years, I have made a red stewed mutton pot, this year there has been a change in the practice, I am also making progress in continuous learning, the method comes from the stewed beef, first stewed, and then seasoned and braised when it is rotten, and the aftertaste is more mellow. And this time when blanching, I didn't change the soup, skimmed all the blood foam until it was clear, and then used the original soup, which I learned from a Xinjiang friend in my group, and the soup was more fragrant.

Ingredients for the first pot of yam stewed lamb chops.

1000 grams of lamb chops, 1 2 onions, 5 cloves of garlic, 1 yam, 1 carrot, 1 piece of ginger, 10 Sichuan peppercorns, 1 grass fruit, 1 small piece of cinnamon, 3 dried chilies, salt, light soy sauce.

The first pot of yam stewed lamb chops.

1. Blanch the lamb chops in cold water and ginger, skim off the foam after the water boils, put out the mutton, and keep the soup after precipitation.

2. Heat the pan with cold oil, add ginger and mutton and fry until the mutton is yellow, add peppercorns, grass fruits, cinnamon and dried chili peppers to stir-fry until fragrant.

3. Stir-fry the onion until fragrant.

4. Add the original soup from step 1 until the ingredients are completely submerged.

5. Transfer to a clay pot, bring to a boil over high heat, then turn to low heat and simmer for about an hour.

6. Stir-fry the onion over low heat.

7. Add the carrots and yams and continue to stir-fry until the carrots change color.

8. Pour the stewed mutton and soup into the wok.