Lazy style braised lamb chops(lan ren ban hong shao yang pai )

Lazy style braised lamb chops

Introduction:

"Chunmiao's message: I hope the children's diet can be richer and their taste can be lighter, just like life, lively and simple, delicate and simple. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Moreover, mutton is tender and easy to digest and absorb. Eating more mutton helps to improve the body's immunity. According to traditional Chinese medicine, mutton has the functions of tonifying essence and blood, tonifying asthenia, warming spleen, tonifying kidney, strengthening yang and nourishing liver. This braised lamb chop is as simple as the one in the hotel, but you can enjoy the delicious lamb chop at home in a few steps. It's very enjoyable to drink and eat

Production steps:

Step 1: wash the fresh lamb chops and chop them into small pieces (only part of the lamb chops)

Step 2: seasoning ready

Step 3: put proper amount of oil in the pot, put the sheep into the pot, stir fry over medium heat until the meat is slightly charred and the meat is tight

Step 4: pour in the cooking wine and all the ingredients

Step 5: pour in hot water and bring to a boil

Step 6: turn into a skillet, cover and simmer for about 40 minutes

Step 7: add soy sauce, soy sauce, salt, seasoning, and simmer for 15 minutes

Step 8: collect the juice, put it on a plate and sprinkle with coriander

Materials required:

Lamb chop: 1000g

Salt: right amount

Soy sauce: right amount

Veteran: a large spoon

Cooking wine: moderate

Onion: one

Jiang: one piece

Garlic: several pieces

Amomum villosum: one

Angelica dahurica: one tablet

Chinese prickly ash: a small spoon

Fennel seeds: 1 teaspoon

Coriander: one tree

Dry red pepper: one

Note: 1. Because there is oil and water on the hand, it is not easy to take photos, so the first process picture could not be taken, and a picture of lamb chops was selected, but the quantity was less; 2. The mutton is warm and hot, and the seasonings are warm, spicy and hot, mainly to remove the smell of mutton, so it's OK to eat less; 3. The lamb chops do not need boiling water, directly stir fry in the oil pan, and the meat is tight in turn Add seasoning and hot water; 4. Put salt and soy sauce after cooking, so that the meat can be cooked more easily; 5. Don't dry the soup, bibimbap and noodles are good; 6. Put it in the pot, so that it can be stewed better on low heat, so that you can free up the frying pan to cook. It's OK to stew directly in the frying pan without changing the pot.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lan Ren Ban Hong Shao Yang Pai