Stewed lamb chops with local flavor(ju you di fang feng wei te se de dun yang pai )

Stewed lamb chops with local flavor

Introduction:

"When we were in Ningxia, we stewed mutton with green radish, because the freshness of green radish can remove the smell of mutton. Once upon a time, mutton stew is made with cabbage and vermicelli, and the taste is super good. My husband's family is from Southwest Shandong Province. People in that region like to add Chinese cabbage and vermicelli to mutton. Chinese cabbage absorbs the fat of mutton and is not greasy at all. The soup is also very delicious. "

Production steps:

Step 1: cut the lamb chops, wash them and soak them in water

Step 2: put cold water in the pot and put the lamb chops into the pot

Step 3: skim the foam after boiling

Step 4: seasoning onion, ginger and pepper

Step 5: put in the seasoning

Step 6: cook until the meat is ripe and add salt

Step 7: separate the cabbage from the leaves, cut the cabbage into strips and put it in the bag first

Step 8: roll for 2 minutes, then put the leaves in

Step 9: roll off again and put the pre soaked noodles in the bag

Step 10: when the vermicelli is cooked, you can leave the fire. Put coriander and pepper in the pot.

Materials required:

Goat ribs: 1000g

Cabbage: moderate

Vermicelli: right amount

Onion section: appropriate amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

White pepper: right amount

Coriander: moderate

Salt: right amount

Note: when stewing meat, you should change the low heat to stew, so that the meat is easy to be cooked and tender, and the taste of the soup is delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ju You Di Fang Feng Wei Te Se De Dun Yang Pai