Braised lamb chops(hong shao yang pai )

Braised lamb chops

Introduction:

"The mutton has to be eaten in a different way. Otherwise, the children will be tired of eating it. They will change the stew to braised in brown sauce. It tastes delicious and can be eaten more. It's just that the lamb chops are not ideal. It's too late. That's all that's left. Make do with it. As long as it tastes good, there's no problem! "

Production steps:

Step 1: material drawing.

Step 2: slice ginger, chop onion and garlic, blanch lamb chop.

Step 3: clean the wok, heat the oil and add sugar.

Step 4: stir while heating.

Step 5: the sugar will slowly dissolve.

Step 6: turn the heat down and the bottom of the pot is bubbling.

Step 7: a lot of bubbles soon.

Step 8: pour in the boiled lamb chops.

Step 9: pour in rice wine, ginger, salt, soy sauce and stir fry constantly.

Step 10: pour in garlic, chopped green onion and a small bowl of hot water.

Step 11: change the pot into a pressure cooker, cover, bring to a boil over high heat, and turn to low heat for 20 minutes.

Step 12: open the pot after the pressure cooker has dropped the valve, open the fire to collect the juice, and then leave the pot.

Materials required:

Lamb chops: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Old style: moderate

Salt: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Hawthorn: moderate

Cooking oil: proper amount

Cooking wine: moderate

Rice wine: moderate

Note: 1, meat blanching, add wine ginger can go fishy, after blanching wash foam. 2. The fire of fried sugar is very important. You can turn off the fire or use a light fire in the middle. The fried sugar can be slightly tender and must not be fried paste. 3. Sugar color is not enough to make dishes color ideal, you can add soy sauce, but sugar or fried, caramel can make braised flavor better. 4. Rice wine is also an indispensable seasoning.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Yang Pai