Stewed lamb chop with carrot(hu luo bo dun yang pai )

Stewed lamb chop with carrot

Introduction:

"In the cold winter, nothing can make me feel warmer than a bowl of mutton soup. As soon as I entered the door, I felt warm. If there is a bowl of mutton soup on the table, how happy it is! Mutton and carrots are a good match. Carrots are cool in nature and can eliminate stagnation and phlegm heat. They are the tonic delicacies in autumn and winter. Mutton can nourish weakness, Qi and blood. Long term consumption can nourish Qi, prevent cold hands and feet, help digestion and relieve cough. "

Production steps:

Step 1: wash the lamb chops and cut them into pieces.

Step 2: soak in water for 1 hour. (change water 2-3 times in the middle)

Step 3: drain the lamb chops, blanch them in a boiling water pan, remove the foam, and take them out.

Step 4: wash and peel carrots, cut into hob pieces.

Step 5: set the pot on fire, heat up a little oil, add lamb chops and stir fry a few times.

Step 6: pour in plenty of water, add scallion, ginger and a little cooking wine, and bring to a boil.

Step 7: transfer to casserole and simmer for half an hour.

Step 8: after the mutton is cooked and rotten, put in carrot pieces and salt and continue to simmer slowly.

Step 9: until the ribs are boned, sprinkle with scallion.

Step 10: characteristics of this dish: milky white soup, mellow but not greasy, delicious taste.

Materials required:

Lamb chops: 3

Carrot: 1

Chive flower: appropriate amount

Scallion white: moderate

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: 1. In the pot of stewing ribs, add enough water at one time, not in the middle; put salt when stewing. 2. If you like clear soup, you can use high or medium fire. If you like thick soup, you can use low fire to stew. 3. The amount of spareribs can be determined according to the cooking time.

Production difficulty: ordinary

Technology: explosion

Production time: several hours

Taste: light

Chinese PinYin : Hu Luo Bo Dun Yang Pai