Braised Lamb Ribs in Red Sauce

Name: Braised Lamb Ribs in Red Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Lamb ribs are blanched, then braised with star anise, Sichuan pepper, cardamom, cinnamon and other warm spices in a soy-based sauce, pressure-cooked until the meat falls off the bone with deep, rich flavor.

45 minNewMedium Hot Dishes Simmer Original

Instructions

1
Rinse the lamb chops thoroughly several times (the lamb chops bought today are very fresh).
2
Place the lamb chops into the pot.
3
After the water boils, add an appropriate amount of cooking wine and sections of green onion, and cook until the blood in the meat is removed.
4
Add an appropriate amount of cooking oil to the pot, and stir-fry various spices over low heat until fragrant.
5
Then add dark soy sauce and braised soy sauce.
6
Add an appropriate amount of table salt.
7
Add the cooked lamb chops, then add ginger slices and scallion sections, and cook for 10 minutes to absorb the flavors.
8
Pour it back into the pressure cooker and cook under pressure for 30 minutes (depending on the texture you want).
9
Braised lamb chops are tender, with a rich lamb flavor.