My family likes to do this when they eat lamb chops, the mutton soup is delicious and tasteless, stewed in a big pot, and the whole family enjoys it

Lamb chops are the ribs of the sheep, that is, the meat connected to the ribs, the surface is covered with layers of film, the combination of fat and thin, just like the pork chops, is the best part of the sheep (pig).

When it comes to lamb chops, there are many ways to make lamb chops, including stewed, braised lamb, braised lamb, grilled lamb chops, etc., and my favorite is stewed lamb chops, because stewed lamb chops can retain the umami and nutrition of lamb to the greatest extent, and it is also the easiest to make, easy to use, and then I will share with you the practice of my stewed lamb chops.

Stewed lamb chops

Ingredients: 1000 grams of goat chops, 1 white radish, 1 carrot, appropriate amount of green onion and ginger, a little second pot head, 3 slices of angelica

Cooking lamb chops does not require complex seasonings and spices, just a simple two-pot head, green onion and ginger to remove the flavor and enhance the flavor.

Operation steps: 1. To make stewed lamb chops, you should choose fresh lamb chops with fat and thin, ruddy color, and you can't use frozen lamb chops, otherwise not only can you not stew the fresh flavor of the mutton chops themselves, but there will be a big fishy smell.

2. Chop the fresh lamb chops into large pieces, then put them in an empty basin and add half a basin of water to soak them for half an hour to fully soak out the blood in the lamb chops, so as to achieve the effect of removing the fat and fish.

3. Change the knife to process the ingredients, prepare a white radish and carrot to be cleaned, scrape off the skin and cut it into hob blocks for later use; Wash and slice the green onion and ginger for later use;

The white radish itself has a strong and spicy flavor, and by mixing it with lamb chops and stewing, it can effectively remove the fishy smell of the lamb chops themselves.

4. Add water to the pot, pot the lamb chops on cold water, pour a little second pot head into the pot, heat and evaporate through the second pot head, and remove part of the fishy smell of the lamb chops.

After boiling over high heat, skim off the impurities and blood foam floating on the water, then remove the lamb chops and rinse them with clean water.

5. Clean the pot, put the rinsed lamb chops back into the pot, then add an appropriate amount of boiling water, add two slices of green onion, ginger and angelica, bring to a boil over high heat, turn to medium-low heat and cook for an hour.

When stewing lamb chops, everyone should remember not to cover the pot during the whole process, and use the water vapor in the pot to evaporate after the soup boils to take away the smell of the lamb chops; If the lid is closed, the water vapor cannot evaporate, and the steam will flow back into the soup with the smell.

6. After an hour, we add the prepared ingredients white radish and carrot, and then continue to simmer over low heat for half an hour until the radish is soft and flavorful. If you don't know if the radish is ripe or not, you can use chopsticks to insert it, and it is easy to insert it through.

7. Add a little salt to taste, simmer for another 10 minutes, sprinkle with chopped coriander to enhance the flavor and fragrance.