Lamb ribs ingredients

Lamb ribs are a local specialty. If you want to eat authentic lamb ribs, many people will go to restaurants, and few people will make it at home, because the production process of lamb ribs is indeed not simple. Yes, there are tricks to making lamb ribs. As long as you master the tricks and processes and prepare the right amount of ingredients, the lamb ribs you make will not only be very authentic, but it will also be very cost-effective to make it at home.

The method of lamb scorpion introduces the cuisine and efficacy in detail:

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5. After the water in the pot boils, add chicken essence and a small amount of salt and simmer over medium heat; 6. After about half an hour, open the lid of the pot and poke it with chopsticks. If you can poke into the mutton, it means the mutton is cooked. At this time, turn the heat to low and simmer slowly; 7. After an hour, turn the heat to low and simmer for about another hour before it is ready to eat. Tips for cooking lamb ribs: 1. Use less salt at the beginning, because if the taste is bland, you can add more salt. If you use too much salt at the beginning, the meat will not be easy to stew. 2. Putting lamb leg bones in the pot of stewing lamb ribs can make the lamb ribs taste more delicious. The method of making spicy lamb ribs is a detailed introduction to the cuisine and its effects: Ingredients for making Beijing cuisine spicy lamb ribs: Main ingredient: one fresh lamb rib. Onion, ginger, chili, pepper, tangerine peel, aniseed, cumin seeds, and cardamom.

How to make spicy lamb ribs delicious 1. Chop the lamb ribs into pieces, wash them, put them into a pot of cold water and cook them over medium heat to filter out the blood, and skim off the foam constantly. 2. Turn off the heat, pour out the water in the pot, and then rinse the lamb ribs under the faucet. 3. Add water again to cover the lamb ribs, add onion segments and ginger slices. It is best to add more of these to remove the fishy smell. Then add a handful of chili peppers, a handful of Sichuan peppercorns, a handful of tangerine peel, four star anises, a handful of cumin seeds, and two or three cardamoms. 4. Add soy sauce and sugar, bring to a boil over high heat then simmer over low heat. 5. After about 40 minutes of stewing, add salt to adjust to your favorite taste, and then stew for about half an hour before eating. 6. The remaining soup can be used to make hot pot dishes and bean curd.

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