Braised Lamb Chops with Carrots(hong men yang pai )

Braised Lamb Chops with Carrots

Introduction:

"It's getting colder and colder day by day." eat lamb chops that are warm and nutritious. Mutton chops can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digestion, and play an anti-aging role. Yesterday, I bought lamb chops and made soup lamb chops hot pot. I ate it warmly. Today, I changed to a heavy taste of stewed lamb chops. I once sent a log of stewed lamb chops. The taste is very delicious, but the method is slightly cumbersome, and the flavor of spices is slightly heavier. Today's braised lamb chop is improved and simplified, but the taste is not discounted at all. After subtracting the flavor of many spices, the mutton flavor of lamb chops is more intense. "

Production steps:

Step 1: chop the lamb chops into pieces, soak in water for 1 hour, and soak in blood.

Step 2: cut carrot and radish into hob pieces.

Step 3: prepare Pixian chili sauce and pepper.

Step 4: cut scallion and ginger.

Step 5: put the bloody lamb chops into the soup pot and pour in cold water. Bring the fire to a boil and skim the blood with a spoon.

Step 6: after the blood foam is cleaned up, bring to a boil over high heat and turn to medium heat for 30 minutes.

Step 7: stir fry with Pixian chili sauce.

Step 8: stir fry the red oil, add onion and ginger and stir fry until fragrant.

Step 9: add the cooked lamb chops and stir well.

Step 10: add soy sauce sugar, stir fry onion and ginger until colored.

Step 11: add the original soup of lamb chops, without lamb chops, bring to a boil, turn to low heat and simmer for 40 minutes.

Step 12: add white radish, carrot and salt, and simmer for 20 minutes to make radish soft and rotten

Materials required:

Lamb chop: 500g

White radish: right amount

Moderate amount: carrot

Ginger: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Pixian pepper: moderate

Sugar: right amount

Salt: right amount

Old style: moderate

Note: do not throw away the original soup of lamb chops. Continue to use after coloring. I only use Chinese prickly ash for spices. Chinese prickly ash can remove the smell of mutton chops.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Men Yang Pai