Braised Lamb Chops with Carrots(hong men yang pai )

Braised Lamb Chops with Carrots

Introduction:

"Half of the tender lamb chops from New Zealand are left after the last soup. The white radish you bought seems to have enough water. It should be good to make a stewed lamb chops. In the cold winter, it should be a good choice to supplement your family's health!"

Production steps:

Step 1: prepare the materials, cut all the materials into hob blocks, and chop the onion and ginger

Step 2: put oil in the frying pan, put a spoonful of sugar, fry sugar color

Step 3: after the sugar changes color, put it into the lamb chop, and make it evenly colored

Step 4: stir fry with onion and ginger

Step 5: free smoking, cooking wine, oyster sauce

Step 6: apply proper amount of seasoned soy sauce

Step 7: continue to stir fry, add white radish and carrot (Note: if you like the soft pepper, put it early; if you like the hard pepper, or if you like the green one, put it when it is almost ripe; I like the soft one, so I put it with other side dishes)

Step 8: add a large bowl of hot water, bring to a boil, turn to low heat and simmer slowly for about 20 minutes, then the lamb chops will be soft and rotten

Step 9: finally, after the juice is collected over low heat, put some five spice powder and chicken powder, stir fry a few times, you can get out of the pot, and start to enjoy it!

Materials required:

Lamb chop: 300g

White radish: one

Carrot: one

Pepper: one

Onion: half

Scallion: right amount

Ginger: right amount

Soy sauce: two spoonfuls

Old style: two spoonfuls

Five spice powder: 3 G

Chicken powder: 3 G

Oyster sauce: 1 teaspoon

Sugar: a spoonful

Cooking wine: moderate

Note: if you like the soft pepper, put it early. If you like the hard pepper or the green pepper, put it when it is almost ripe. I like the soft pepper, so I put it with other side dishes

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Men Yang Pai