How to make lamb chops delicious and simple stewed lamb chops

The fresher the lamb stew, the better it tastes, and the original stewed lamb chops tutorial retains the original flavor of the mutton to the greatest extent The fresher the mutton stew, the better it tastes! The original flavor of the mutton is preserved to the greatest extent. It doesn't smell like mutton at all.

Ingredients for stewed lamb chops 750 grams, green onions, 2 slices of ginger, 1 star anise, appropriate amount of salt, appropriate amount of chicken essence, wolfberry some xiangke food, coriander appropriate amount of xiangke food, stewed lamb chops method 1Wash the lamb chops and soak them in cold water for about an hour. 2.

Boil water in a pot and put the lamb chops, blanch the blood foam and remove the cold water for later use. 3.Slice the green onion and ginger.

4.Refill the pot with water and add the lamb chops, green onions, ginger slices and star anise to the pot. 5.

After boiling over high heat, change to medium-low heat and simmer for about an hour, pick out ginger slices and green onion segments and discard them. 6.Add an appropriate amount of salt and chicken essence, add coriander and wolfberries and cook over high heat for two or three minutes, then turn off the heat.

1. Prepare the ingredients, peel and cut the carrots into cubes.

2. Wash the lamb chops, soak in water for 30 minutes and remove them.

3. Put the lamb chops and water together in the soup pot, boil and remove the floating blood foam, and add star anise, Sichuan pepper and cinnamon. 4. Add the ginger slices.

5. Add tangerine peel and simmer over medium-low heat for 30 minutes.

6. Put in the carrots and boil for another 30 minutes, the lamb chops are crispy, the soup is thick, put salt to taste before turning off the heat, and sprinkle some coriander leaves when drinking the soup, the taste is more fragrant.

Ingredients: 1500g lamb chops

Excipients: green onion, ginger, salt, vinegar, 1 coriander, 2 star anise.

Steps: 1. Soak the bone-in mutton for a while;

2. Remove the blood and wash it, and separate the bones from the meat of the bone-in mutton;

3. Cut the green onion into long sections and slice the ginger; 4. Finely chop the green onion and coriander;

5. Fill the pot with water, and cook the cut lamb bones for half an hour;

6. Skim off the foam; 7. Pour in the mutton;

8. Add star anise, green onion and ginger slices;

9. After boiling, skim the foam and add salt to taste, and sprinkle with chopped green onions, coriander and vinegar when drinking.

Tips: Soak the lamb in cold water for a while, and change the water every once in a while to effectively remove the smell.

Tips for making it. 1. The blood and water of the mutton should be exhausted, and the stewing should not be done over high heat, otherwise the color of the soup will be poor;

2. The water should be mixed enough at one time, and no water should be added halfway;

3. The radish should not be put in too early, otherwise the soup will taste poor.

1500g of lamb with bones

Soak the mutton in water for 20 minutes to remove the blood and wash it, poke some small holes with a toothpick after washing the radish, and cut the hob pieces for later use.

2.Add the poked radish pieces, lamb and cold water to the pot, bring to a boil over high heat and cook for another 5 minutes, remove the lamb and wash it with warm water.

3.In another pot, add plenty of warm water, add the lamb and two slices of ginger, bring to a boil over high heat and skim off the foam.

4.Remove the ginger, add two tablespoons of cooking wine, a bay leaf, boil and simmer for about 90 minutes (until the mutton is soft and deboned).

5.Add radish slices to boil before drinking the soup, sprinkle salt to taste.

Lamb (lean) 500 g Accessories: 200 g white radish.

Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of Sichuan pepper, 15 grams of salt, 2 grams of monosodium glutamate.

Steps: 1. Rinse the mutton repeatedly, blanch it in boiling water and wash it;

2. Change the radish to a small note;

3. Put the mutton into a washed pot mixed with water, and boil the pot on a hot fire;

4. Beat off the foam, add ginger, cooking wine, and Sichuan pepper, and move to low heat and simmer until seven mature;

5. Scoop up the meat and change it into a medium note, then put it into the pot, and stew the radish until the meat is soft;

6. Beat off the ginger and peppercorns, add salt and monosodium glutamate, and put it into a container.

1.Soak the mutton in water for 20 minutes to remove the blood and wash it, poke some small holes with a toothpick after washing the radish, and cut the hob pieces for later use.

2.Add the poked radish pieces, lamb and cold water to the pot, bring to a boil over high heat and cook for another 5 minutes, remove the lamb and wash it with warm water.

3.In another pot, add plenty of warm water, add the lamb and two slices of ginger, bring to a boil over high heat and skim off the foam.

4.Remove the ginger, add two tablespoons of cooking wine, a bay leaf, boil and simmer for about 90 minutes (until the mutton is soft and deboned).

5.Add radish slices to boil before drinking the soup, sprinkle salt to taste.

Preparation of lamb chops stewed with radish.

1.Chop the lamb chops into small pieces and soak them in water to clean the blood water, then remove them for later use, wash the white radish, green onion and ginger and set aside.

2.Slice the green onion and ginger for later use.

3.Add an appropriate amount of water to the lamb chops in the pot, and add the green onions, ginger slices and peppercorns.

4.Cover and bring to a simmer over high heat.

5.After boiling, skim off the foam with a spoon, add an appropriate amount of cooking wine, turn to low heat and simmer.

6.Cut the white radish into hob pieces and set aside.

7.Lamb chops will only taste good if they are stewed a little badly, so they need to be boiled for a longer time, and when they have been stewed for more than an hour, you can poke them with chopsticks, and if they are too hard, continue to stew.

8.When the lamb chops are almost stewed, add the chopped radish cubes.

9.Add some white pepper.

10.Add the soaked wolfberries, add an appropriate amount of salt, and simmer over low heat until the radish pieces are soft and thorough.

Picture of the finished lamb chops stewed with radish.

Cooking skills. 1. I didn't look at the time, it stewed for more than an hour and nearly two hours, and stewed until the lamb chops gnawed and deboned;

2. Lamb chops should be stewed over low heat, and the water should be added at one time, if you need to add water during the stewing, you must add boiling water;

3. The reason why you are not used to eating mutton is because you can't accept the smell of mutton, and the mutton that removes the smell is very delicious, and you can remove the smell of mutton by putting a few peppercorns when stewing mutton. The radish is stewed with the mutton, and the radish will also absorb the smell of the mutton;

4. Radish has a cool and sweet taste, and eating radish in winter has the effect of clearing heat and dissolving phlegm and regulating qi, which helps to remove phlegm and relieve cough and asthma.

Ingredients: 500 grams of lamb chops. Excipients: green onion and ginger, a little pepper, a little salt, and an appropriate amount of water.

Steps: 1. Prepare the lamb chops and wash them.

2. Blanch. <>

3. Green onion ginger, Sichuan pepper.

4. Put the lamb chops into the rice cooker, add the green onion, ginger and peppercorns.

5. Add an appropriate amount of boiling water.

6. Press the button to start cooking.

7. For about 2 hours, add a little salt and remove from the pot.

8. Put it in a bowl and sprinkle it with a little green onion, which is delicious and nutritious.

The steps for home-cooked lamb chops are as follows:Ingredients: lamb chops, green onion, ginger, green garlic, coriander, salt, cooking wine, water.

1. Wash the lamb chops and soak them in bloody water, wash them and set aside.

2. Ginger and green onions for later use.

3. Green onion and ginger are used to change the knife and prepare for closing.

4. Blanch the lamb chops in cold water, add green onion and ginger and cooking wine to remove the smell.

5. Blanch the lamb chops and green onion and ginger in the soup pot.

6. Add an appropriate amount of water.

7. Bring to a boil over medium heat.

8. Cover and simmer over low heat for about 40 minutes.

9. Finely chop the chives and green garlic for later use.

10. Put the lamb chops into the plate and sprinkle the soup into the green garlic and coriander hall to enjoy.

1. Wash the lamb chops, blanch them in boiling water, add a few slices of ginger and a few green onions to the water, pour in a little cooking wine, boil the blanching water for 2-3 minutes, do not cover the pot, let the fishy smell of the lamb chops volatilize, then take it out, pour out the water, and repeat the blanching.

2. Heat a little oil in a wok and stir-fry quickly with chives. Ginger. Garlic, put the drained mutton chops into the pot and stir-fry, the fried mutton chops will be fragrant when stewed, and a little salt can be added to the process of frying (not too much, the soup will be salted later).

3. After stir-frying the fragrance, pour it into the pot, add water, a little salt, Sichuan pepper, a star anise, 4-5 cumin, bring to a boil over high heat, turn to low heat and simmer, open the lid for about 15 minutes when stewing, disperse the fishy smell of lamb chops, and then cover the pot and simmer for 1-2 hours.

4. When the lamb chops are about to stew, add the white radish cut into hob pieces, taste the salty taste of the soup, if it is too light, add a little salt (after adding the radish, usually the soup will become light, the salt added at this time is added for the radish, if the salt of the soup is enough, you don't need to add it), and then stew about 15, the radish can not be added too early.

5. Stew and remove from the pot, sprinkle coriander before cooking.

The preparation of stewed lamb chops is as follows:Ingredients: 500 grams of lamb chops.

Excipients: a little green onion and ginger, a little Sichuan pepper, a little salt, appropriate amount of water.

1. Wash the lamb chops and set aside.

2. Blanch. <>

3. Prepare the sedan chair, green onions, ginger and peppercorns.

4. Put the lamb chops into the rice cooker, add green onions, ginger, peppercorns, and add an appropriate amount of boiling water.

5. Simmer for about 2 hours, add a little salt and remove from the pot.

Precautions for stewing lamb chops1. Choose high-quality mutton, preferably lamb leg or lamb shoulder, and the stewed taste is more tender.

2. Mutton needs to be blanched in advance to remove blood and dirt, and at the same time, it can also remove the smell of meat.

3. When stewing, use cold water, first put the mutton into the pot, add water, and then boil, remove the foam, and put in the green onion and ginger and other seasonings.

4. The stewing time should not be too long, generally need to be stewed for 2-3 hours to fully cook the meat, but also do not cook too long, so as not to taste too old.

5. When simmering, the heat should be moderate, and after boiling until the water boils, the heat should be reduced to the minimum and the soup should be slowly rolled.

6. Do not stir frequently during the stewing process to avoid damaging the meat quality.

Soak the lamb chops in water for half an hour and wash them again, cut the ginger into slices, cut the green onions into sections, and peel the garlic for later use. Put water in a saucepan, lamb chops in a pot under cold water and a few slices of ginger. After boiling for 10 minutes, remove the blood foam, remove the lamb chops, and pour out the blood foam water.

Pour water back into the pot, bring the water to a boil, and add the lamb chops, green onions, ginger and garlic. Cover and simmer for 50 minutes, add an appropriate amount of salt and simmer for another 20 minutes, turn off the heat and sprinkle with coriander.

Ingredients: Appropriate amount of lamb chops, appropriate amount of green onion, ginger and garlic, and a little coriander.

1. Soak the lamb chops in water for half an hour and wash them again.

2. Cut the ginger into slices, cut the green onion into sections, peel the garlic and set aside.

3. Put water in a pot, lamb chops in a pot under cold water and a few slices of ginger.

4. Put another section of green onions to remove the smell of mutton. After boiling for 10 minutes, remove the blood foam, remove the lamb chops, and pour out the blood foam water.

5. Pour water into the pot again, and add the lamb chops, green onions, ginger and garlic after the water boils. Simmer on high heat for 10 minutes and then reduce the heat.

6. Cover and simmer for 50 minutes, then add an appropriate amount of salt and simmer for another 20 minutes. Turn off the heat and serve, sprinkle with coriander.