Fried lamb chops recipe

Lamb chops are the ribs of the sheep. There is a relatively small layer of meat outside the bones. This layer of meat has a very good combination of fat and lean meat. When you eat it, you will feel that the meat is just the right degree of softness. There are many ways to cook lamb chops, such as roasting, stewing, stir-frying, making soup, and making stuffing. Many people prefer to stir-fry lamb chops when making them at home. They feel that the fried lamb chops taste particularly delicious, and the itchy smell is reduced a lot after adding seasonings.

Method 1

Ingredients:

Lamb chops, water, scallion, ginger, garlic, cooking wine, pepper, dried chili peppers, star anise, cinnamon, bay leaves, scallion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, salt, coriander, and fennel.

Production steps:

Put the lamb chops in cold water, add onion, ginger, garlic and cooking wine and stew until cooked. When the oil is hot, add onion, ginger, garlic, dried chili peppers, etc. and stir-fry until fragrant. Pour in the lamb chops, stir-fry for a while, and add cooking wine, light soy sauce and dark soy sauce in a ratio of 3:3:1. Add fennel and coriander segments before serving and stir-fry.

Method 2

Ingredients:

1000g lamb chops, 100g straw mushrooms, half a red pepper,

Half an onion, about 30 peppercorns, 50ml oil, 1g cumin powder, 1g chili powder, 1g pepper powder, 3g sugar, 5g salt, 15ml cooking wine, 200ml mutton soup, 10ml light soy sauce, 5ml dark soy sauce.

Production steps:

1. Wash the lamb chops and cut into small pieces. Set aside 20 grams of onion and mince, cut the rest into large pieces, dice the red pepper, cut the straw mushrooms in half and blanch them for later use. Put the lamb chops into a pot of cold water, add peppercorns and large pieces of onion, bring to a boil over high heat, skim off the foam, then reduce to medium-low heat and simmer for about 40 minutes.

2. Take out the stewed lamb chops, filter out the peppercorns and onions from the mutton soup and set aside. Heat the wok, pour in oil, add chopped onion and stir-fry until fragrant, then add the lamb chops and fry on both sides until the surface is charred, add cumin powder, pepper powder, cumin granules and chili powder, stir-fry evenly, pour in cooking wine and stir-fry.

3. Add sugar and salt for seasoning, then pour in about 200ml of mutton soup, add light soy sauce and dark soy sauce for color, cover the pot and simmer for about 15 minutes. Add straw mushrooms and diced red pepper, stir-fry over high heat for 1 minute and then turn off the heat.

Method 3

Ingredients:

Several lamb chops, two small potatoes, one large onion, one green pepper, several carrots, salt, dark soy sauce, sugar, light soy sauce, Shanxi aged vinegar, oyster sauce, cooking wine, 1 red pepper,

1 scallion, some minced garlic, a pinch of cumin powder.

Production steps:

1. Put the lamb chops directly in cold water and then slowly heat them to remove the blood. After the water boils, skim off the foam and pick up the vegetables one by one with chopsticks. Cut the onion into larger pieces, cut the carrots into dices, break up the peppers, and cut the potatoes into dices. Remember to boil the potatoes in hot water for three or four minutes to cook them half-cooked. Because the other side dishes are easier to cook and the lamb has also been blanched.

2. The bean curd sheets can be soaked in advance. Chop the garlic. I wrote down the seasonings in this step so that they can be mixed together directly and added after the lamb chops are put into the pot. Cut the green onions into large pieces and I cut the coriander. Forgot to take a picture. After frying the lamb chops, you can add the scallion whites.