Cooking at home, how to stew lamb chops is better?

Chop the fresh lamb chops into even blocks, put the lamb chops and ginger in cold water, take out the lamb chops after the water boils, and wash them twice in cold water. I used to stew lamb chops, white radish, ginger, onion, coriander, fragrant leaves, cinnamon, star anise, jujube, medlar, salt and vinegar (according to your own taste) in a pressure cooker, but sometimes the time was not well mastered, and the taste was not good after a long time, and the mutton was too bad. So now I stew lamb chops in a pot, which is a firewood stove. Before making lamb chops, put them in a pot with cold water. After boiling, skim off impurities such as blood foam, then add cooking wine, ginger slices, onion segments and pepper, stew until 9 minutes cooked, and add salt to continue to stew until soft and rotten.

Pressure cooker is a soft and rotten artifact. If you don't have it at home, marinate the lamb chops with your favorite seasoning for two more days, which makes it easier to stew, so you don't need to add seasoning when stewing. I usually make this with braised beef. The beef is tender, not tender at all. Put it in a casserole, cover the pot and boil it, then simmer for 40 minutes. Mutton is well cooked. After the fire boils, simmer slowly. I usually put some hawthorn and orange peel, which is easy to cook and deodorize. First of all, the quality of lamb chops is very important. Good mutton does not need complicated cooking skills and techniques, and simple boiled mutton can be stewed. Ordinary fleshy mutton needs more stewing time and skills.

When choosing ingredients first, be sure to use boy sheep. That is tender. Don't choose the old goat. If cut into small pieces, it usually takes only 15 minutes. If it is stewed, it will take at least an hour and a half. Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of mutton, prevent amino acids from leaching from the meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat. Secondly, when we cook mutton, it is best to stew it in cold water, so that the meat will taste softer and more fragrant. If boiled in hot water, the surface of the meat will be cooked instantly, which will affect the taste of the meat.