Lamb Chops
Lamb ribs are blanched with cooking wine and scallion, pressure-cooked with ficus hirta root for a subtle herbal fragrance, then glazed in a wok with braising soy, ginger powder and salt until the sauce thickens to a rich, attractive sheen.
Instructions
- 1
Rinse the lamb ribs thoroughly, bring water to a boil in a pot, add cooking wine, chopped green onions, sliced ginger, and lamb ribs to blanch.
- 2
Then take it out and put it into the pressure cooker, add the Ficus hirta, and press for 10 minutes (first time buying Ficus hirta for meat).
- 3
Add cooking wine, braised soy sauce, chopped scallions, ginger powder, and salt to the hot pot.
- 4
Cook the lamb chops until flavorful, then slowly reduce the sauce until it is thick and the color is appealing.
- 5
Take out the finished product and plate it; the color is bright and appealing, and the taste is fresh and rich.
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Ingredients
Main Ingredients
- Lamb chops1 扇
- Five-finger hairto taste
Auxiliary Ingredients
- scallion segmentsto taste
- Ginger powderto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- Braised Soy Sauceto taste
- Saltto taste