The method of braised lamb chops and stewed potatoes

Health benefits

Cooking wine: promoting blood circulation and removing blood stasis

Scallion: Promoting blood circulation and removing blood stasis

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Salt in moderation

A little white vinegar

1 Fragrant Leaf

Appropriate amount of water

Old draw 1 tablespoon

2 tablespoons soy sauce

Moderate amount of edible oil

1 small section of cinnamon

2 octagonal shapes

800 grams of lamb chops

2 tablespoons cooking wine

1 section of scallion

4-5 slices of ginger

10 grams of rock sugar

1 carrot

1 potato

1 coriander

The method of braised lamb chops and stewed potatoes

1. Wash and peel the potatoes and carrots, cut them into rolling blocks, and soak the potatoes in clean water to prevent oxidation and discoloration.

2. Cut the scallions into larger scallions, slice the ginger, and prepare fragrant leaves, star anise, cinnamon, and rock sugar.

3. Wash the lamb chops and put them in a pot with cold water. Bring them to a boil over high heat and use a spoon to skim off any surface foam. Remove them and rinse with warm water to drain the excess water.

4. Pour an appropriate amount of cooking oil into another pot, then add rock sugar and stir fry continuously over low heat until the rock sugar melts. This step is also called sugar color transformation.

5. Then add the lamb chops and stir fry evenly. Add light soy sauce, dark soy sauce, cooking wine, and a little white vinegar and stir fry until the lamb chops are colored.

6. Add scallions, ginger, star anise, fragrant leaves, and cinnamon and stir fry until fragrant.

7. Add an appropriate amount of water to cover the ingredients in the pot, bring to a boil over high heat, and then simmer over low heat for 50-60 minutes.

8.When the lamb chops are almost cooked, add potatoes and carrots, cover and continue to stew for about 20 minutes.

9. After the potatoes and carrots are soft and ripe, add some salt, stir fry over the high fire to collect the juice, and add the cut coriander section before leaving the pot.

10. A delicious and nourishing braised lamb chops and stewed potatoes is now complete!

Tips

When stir frying rock sugar, remember to keep stirring it back and forth over low heat. Don't stir fry it until it's burnt, otherwise the lamb chops will become bitter. Adding a little vinegar can enhance the freshness and remove the gamey smell, but don't put too much, it's better not to taste sour. When stewing lamb chops, add enough water at once. My principle is to add more water rather than less, as adding water midway will affect the taste.

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