Remember 3 o'clock to remove the lamb chops, how long does it take to stew before it gets off the bones and tastes? I learned to show my hand on Chinese New Year's Eve

How do you remove lamb chops? How long does it take to stew to get off the bones and taste delicious? I learned to show my hand on Chinese New Year's Eve

【Lamb chops stewed with taro】

Ingredients: 1 kg of lamb chops, 500 grams of taro

Seasoning: ginger, onion, tomatoes, dates, orange peel, star anise, salt, soy sauce

Make:

1. Look at the lamb ribs I bought, they look very fresh, and the seller has cut them into small pieces for me.

2. Buy back lamb chops, soak it in water, soak in blood water, about half an hour, these blood water is the source of the fishy smell, whether it is beef, mutton, or pork, this step of the process must not be omitted sloppy. This is one of the key points to get rid of the smell of mutton.

3. Remove the mutton and rinse it, then boil it in a pot under cold water for 1-2 minutes, boil the blood, pour out the dirty water, wash it again, and control the moisture for later use. This is the second key point to get rid of the smell of mutton.

4. Prepare spices when blanching the lamb, I prepared ginger, onions, tomatoes, red dates, orange peel and star anise.

Some people say don't use star anise, but it's still good to add two less;

Onions and tomatoes are a perfect match with beef and mutton, and there is a famous dish called "stewed beef brisket with tomatoes";

Orange peel effectively removes the smell and can also add some aroma;

Adding a few red dates can add a multi-layered taste, which is better than using sugar;

Ginger is well known to everyone.

These few things are enough, which will not rob the umami taste of the mutton itself, and can effectively remove the fat and improve the freshness. This is the third key point to get rid of the smell of mutton.

5. Pour a little oil into the pot to put the blanched lamb chops into the pot, as well as the spices we prepared: ginger slices, onion cubes, tomato cubes, red dates, orange peel and red dates, also put them in the pot, stir-fry slowly over medium heat, and stir-fry until fragrant.

This process can be omitted and stewed directly with water, but it will be more fragrant after stir-frying and then stewing.

6. Stir-fry the mutton until the skin is slightly colored, the tomatoes are soft, and the onions are fragrant, then you can add soy sauce and stir-fry evenly.

7. Then pour water over the mutton, add enough water at one time, turn to low heat and simmer for about an hour.

8. Or turn to the pressure cooker to stew, you only need to pressurize for 12 minutes, the bones are crispy, if you use a pressure cooker to stew, don't add so much water, just add half a small bowl of water is enough, because the pressure cooker does not consume water.

9. After the pressure cooker is naturally decompressed, the meat is rotten and completely deboned. You can see that there is a lot of water in the pot, although there is not a lot of water, this is because the ingredients themselves have water, and the pressure cooker will not volatilize the water, so we have to turn back to the wok to collect the juice.

Pour into a wok and season with salt. Pay attention, no matter what kind of meat is stewed, add salt after it is stewed, and the salt is added early, the meat is not easy to rot, and it is not suitable for health.

10. The side dish prepared for today's stewed lamb chops is hairy taro. Spread the taro on top of the mutton, do not turn it underneath, it is easy to paste the bottom, cover the pot and simmer for about 15 minutes until the taro is soft.

11. After the taro becomes soft, you can mix them evenly, at this time taste the taste, look at the color, add salt, light soy sauce, or tomato sauce to season and adjust the color, you can put it in a large bowl, sprinkle some green onion leaves to decorate the table.

Highlights:

1. Three key points to remove the fishy odor of mutton: soaking, blanching, and rational use of spices.

2. Pressure cooker stew lamb chops, choose the rib key and pressurize for 12 minutes; Bring a pot to a boil over high heat, turn to medium-low heat and simmer for about 1 hour.