Braised lamb chops are a home-cooked dish in autumn and winter. The mutton is tender and easy to digest. It has high protein, low fat and more phospholipids. It has less fat content than pork and beef. It has less cholesterol and is good for winter cold and warm. At the same time, the mutton is warm and sweet, and it can be used as food supplement and diet therapy. It is an excellent strong dysentery food, which is beneficial to tonifying the qi, warming the kidney, strengthening the kidney, strengthening the muscles and strengthening the muscles.
Boil the appropriate amount of water in the pot, put in the washed lamb chops, add vinegar, a small amount of cooking wine, and drain the lamb chops until drained.
Heat the oil in the pot until it is 6 minutes hot. Add the rock sugar and fry it to a small heat.
Into the onion ginger garlic, lamb chops, stir fry until colored.
Transfer into cooking wine, soy sauce, sugar, and stir well.
Pour hot water about 2cm higher than the lamb chops. After the fire is boiled, use a spoon to remove the froth and turn to a small fire.
Cook for about 80 minutes until the mutton is smashed. Add the salt and stir well. Turn the broth to dry the broth and sprinkle with the parsley.
1. Add a little vinegar when the mutton is drowned, which can effectively remove the astringency. 2, when frying sugar, put the oil into the sugar, you should use a small fire, so as not to fry over the taste. 3, the water is best to put the foot in one go, if you need to add water in the middle, please heat the water.