Stewed lamb chop with rock sugar(bing tang dun yang pai )

Stewed lamb chop with rock sugar

Introduction:

"Mutton is warm in nature, nourishing qi and Yin, tonifying deficiency in warmth, appetizing and invigorating. It is rich in fat, vitamins, calcium, phosphorus and iron, especially the content of calcium and iron is significantly higher than that of beef and pork, and the cholesterol content is low. It is an excellent food for nourishing the body, suitable for people with deficiency and fear of cold."

Production steps:

Step 1: Chop lamb chops and blanch radish.

Step 2: wash the foam and drain.

Step 3: peel carrot and cut into hob pieces.

Step 4: stir fry in oil pan for a few seconds.

Step 5: saute ginger slices.

Step 6: add the lamb chop.

Step 7: add soy sauce and stir well.

Step 8: add beer and rock sugar.

Step 9: bring to a boil and simmer until the mutton is crisp. Add salt and stir fry the carrots.

Step 10: turn the heat to high for a few minutes and add the garlic.

Step 11: add some monosodium glutamate to taste and serve.

Materials required:

Lamb chops: 2 kg

Carrot: 2

Garlic: right amount

Rock sugar: 1 piece

Old style: 1 tablespoon

Chicken essence: 1 teaspoon

Salt: right amount

Note: blanching mutton with radish and prickly ash can remove the smell of mutton

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bing Tang Dun Yang Pai