Jubilant -- braised lamb chops
Introduction:
"Jubilant" is to describe complacency, full of joyful look or atmosphere. Red represents festivity, so I use red pepper, lamb chops is the use of foreign sound. Coupled with the red paper-cut set off, it's just full of joy. It's an omen that the next year's financial resources will be rolling in with the arrival of spring, and happiness will come with happiness. "
Production steps:
Step 1: so the main material diagram.
Step 2: wash the fresh lamb chops and soak them in water for 1 hour to produce blood.
Step 3: chop the washed lamb chops into small pieces.
Step 4: cut the white radish into hob pieces.
Step 5: mince the Pixian chili sauce and pickled pepper.
Step 6: put water in the pot, add green onion and ginger, and bring the Chinese prickly ash cooking wine to a boil.
Step 7: bring to a boil and add lamb chop. Bring to a boil, turn down the heat and skim the foam with a spoon. Cook for 15 minutes.
Step 8: add a small amount of oil into the frying pan, add white sugar, and stir fry the sugar color.
Step 9: stir fry the sugar color into brownish red and bubble.
Step 10: pour in a large spoonful of cooking wine and lamb chop soup. Heat until the sugar color is thick. Set aside.
Step 11: add oil in another pan, add chili sauce and stir fry the red oil.
Step 12: stir fry the red oil, add the big pepper and continue to stir fry.
Step 13: stir fry with onion, ginger and garlic.
Step 14: pour in the soup, add cooking wine, soy sauce, salt and sugar.
Step 15: bring the lamb chops and white radish to the boil.
Step 16: bring the lamb chops and white radish to the boil.
Materials required:
Lamb chop: right amount
White radish: right amount
Pixian Douban sauce: right amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Cooking wine: moderate
Pickled pepper: right amount
Appropriate amount: sugar
Salt: right amount
Note: when frying sugar color, you must add cooking wine first, so that it won't splash, and don't add cold water to avoid scalding.
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: salty and sweet
Chinese PinYin : Xi Qi Yang Yang Hong Men Yang Pai
Jubilant -- braised lamb chops
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