Braised lamb chops(hong shao yang pai )

Braised lamb chops

Introduction:

"Mutton can resist the wind and cold, and also can tonify the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency and fear of cold, weak waist and knees, sallow complexion and thin muscles, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic. In the compendium of Materia Medica, Li Shizhen said: "mutton can warm in tonifying deficiency, tonifying Qi, appetizing and fitness, tonifying kidney qi, nourishing gallbladder and improving eyesight, treating asthenia and cold, five pains and seven injuries.". Mutton is more tender than pork, less fat and cholesterol than pork and beef. Features: strong taste and fresh fragrance. It is suitable for those who are afraid of cold stomach. "

Production steps:

Step 1: wash and chop the lamb chops.

Second step: Boil the water and pour in the appropriate amount of Baijiu, scallion, ginger and lamb chops.

Step 3: wash off the foam and drain the water.

Step 4: cut scallion, ginger, carrot into hob pieces.

Step 5: pour oil into the frying pan, add lamb chop, onion and ginger, and stir fry slowly over medium low heat.

Step 6: add soy sauce, cooking wine, salt, sugar and star anise, pour in water without lamb chops, bring to a boil over high heat, and reduce the heat to 1.5 hours.

Step 7: add carrots.

Step 8: simmer for another 15 minutes.

Step 9: add a little chicken essence to the juice.

Materials required:

Lamb chop: 700g

Carrot: 2

Edible oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cooking wine: moderate

Sugar: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Baijiu: moderate amount

Note: 1. Adding boiling water and Baijiu ginger can remove the smell of mutton.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Yang Pai