Braised Lamb Chops with Carrots(hong men yang pai )

Braised Lamb Chops with Carrots

Introduction:

"I grew up in Hubei, but I had a special love for beef and mutton. I came to Lanzhou during my master's degree, and finally married Lanzhou Shasha (collectively referred to as girls). This is the paradise of beef and mutton. I interpret another flavor of mutton in my own way

Production steps:

Step 1: chop the bone first

Step 2: blanch in cold water and remove the blood end

Step 3: start frying sugar

Step 4: launch at the right time

Step 5: stir fry thoroughly

Step 6: stir the ginger into the pot to make it fragrant

Step 7: stir fry the lamb chops with bean sauce until they are slightly scorched

Step 8: into the pressure cooker, large material into, at this time do not put salt!

Step 9: 20 minutes later, put in the wok again, add the carrot and salt, stew until the carrot is soft and rotten

Step 10: add garlic sprouts and monosodium glutamate to taste, and then put them on a plate.

Materials required:

Lamb ribs: 1500g

Carrots: 4

Caokuo: 1

Amomum villosum: 4

Angelica dahurica: 4

Sugar: 30g

Pixian bean paste: 30g

Salt: 10g

MSG: 2G

Ginger slices: 4

Garlic sprouts: 2

Note: don't worry about sugar color

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Hong Men Yang Pai