A pot of fresh and hot mutton chops in cold weather(tian leng lai yi guo xian nen re hu de jiu xiang xian la hong men yang pai yang rou qu shan yi zhao zhi sheng )

A pot of fresh and hot mutton chops in cold weather

Introduction:

"It's been snowing for several days in a row this week. Today's snow is the biggest drop since the beginning of winter. The heavy snow has turned the whole city into ice and snow, and it's really cold. When it's cold, I want to eat meat. My favorite food in winter is mutton. I can't control the secretion of saliva when I smell the smell of mutton from restaurants on the street. When you get home, make a pot of fresh and hot stewed mutton chops. The stewed mutton chops are tender, delicious and mellow. It's really delicious. To say, the key to making mutton and lamb chops is to get rid of the smell of mutton. In fact, the only way to subdue mutton is to take the whole coriander root, wash it and cook it together in a pot. The effect is strong. In addition, when I cooked the spicy braised lamb chops, I didn't add a drop of water and used a large can of beer to make the mutton more tender. "

Production steps:

Step 1: 1. Cut the lamb chop into pieces, soak it in water for half a day, and change the water several times. Put cold water in the pot, add lamb chop, add half lemon juice.

Step 2: 2. After boiling, skim the foam, rinse it with hot water, and drain the water. Prepare the ingredients, heat the oil and saute the pepper, star anise and cinnamon.

Step 3: pour in Pixian Douban sauce, stir fry the red oil, then pour in the dried pepper and tomato sauce.

Step 4: 4. Pour in the lamb chop and stir fry until it turns yellow. Add soy sauce, cooking wine and salt.

Step 5: 5, stir the lamb chops and fried materials together, pour them into the pressure cooker, pour the beer into the lamb chops, add the rock sugar, and then put a whole coriander.

Step 6: 6. Add scallion and ginger slices, cook in a pressure cooker for 25 minutes, then remove the coriander.

Materials required:

Ginger: 5g

Beer: 500g

Scallion: 5g

Cinnamon: moderate

Pixian bean paste: 1 tablespoon

Lemon: half

Dried pepper: 10

Soy sauce: 1 tablespoon

Note: 1, lamb chops fly water, to add half a lemon juice to get fresh. 2. Stir fry the lamb chops to turn yellow, then add soy sauce and cooking wine. 3. The whole coriander must be added into the pressure cooker, so that the mutton smell can be removed. 4. When cooking lamb chops, do not add water, all with beer, so that cooked mutton is very tender.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Tian Leng Lai Yi Guo Xian Nen Re Hu De Jiu Xiang Xian La Hong Men Yang Pai Yang Rou Qu Shan Yi Zhao Zhi Sheng