Braised lamb chops

Cooking Instructions

1. Wash the lamb chops, put them in a pot under cold water, add green onions, ginger slices and cooking wine and blanch them together.
   While waiting, cut the carrots into large pieces.

   

2. When the water boils, remove the lamb chops and rinse off the foam.
   Pour a small amount of oil into the pan, add sugar, and start to fry the sugar.

   

3. Stir-fry until all the sugar has melted and the color becomes darker.
   Then pour in the lamb chops and stir-fry.

   

4. During the stir-frying process, add dried chilies, green onions, ginger, garlic, bay leaves, star anise, cinnamon, and then add carrot cubes to continue stir-frying.

   

5. Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, stir-fry well, add water to cover the lamb chops, wait for the water to boil, pour all of them into the pressure cooker, set the time, and use the pressure cooker to press the lamb chops.
   (I usually set it to about 15 minutes, and the specific time needs to be set according to my own pressure cooker)

   

6. If you don't want to use a pressure cooker, you can also simmer directly in the pot, which will take about 1 hour.

   

7. After pressing the lamb chops in the pressure cooker, pour all the ingredients into the wok and reduce the juice over high heat.
   Adapt to your tastes.

   

8. Serve on a plate.