Braised lamb chops with Astragalus membranaceus

Published Jul 20, 2022 at 18:17pm ET

Yuchuans hometown is the birthplace of Di Qiang, the source of Hanshui, so the life and eating habits of his hometown still reflect the shadow of the ancient Qiang people. Qiang people like to eat meat, especially beef and mutton as the top-grade entertainment for VIPs. In addition, there is no idle grass in Qinba Mountains, and Qiang people are familiar with the principle of cooked medicines and food supplementing. Among all Qiang delicacies, stewed mutton with Astragalus is especially famous for its warm mutton. Astragalus has a good stew of "strengthening qi, strengthening muscles and bones, and nourishing blood with long meat". The mutton in this dish is rotten and crisp, and the soup is fragrant, refreshing and delicious. But Yuchuan prefers a more flavorful cooking method, so there is this dish. Share with you today. I hope you like it.

Food Material List

1 lamb chop 500g

Operational steps

1 Wash and chop lamb chops for spare use
2 In order to remove the blood and impurities in the lamb chops, the cold underwater pot of lamb chops was added with ginger slices and a little cooking wine. After boiling the water in the pot, pull out the lamb chops.
3 Cool oil in hot pot will fry onion, ginger and garlic in a pot, then put in lamb chops and add a little old sauce and raw sauce to color. Then add herbs and other spices, pour in rice wine and stir-fry slightly.
4 Then add broth or boiling water, and put Astragalus in small fire to boil. (Note here that the soup must be hot, not cool to avoid the mutton surface and cold contraction affect the taste.) When mutton 6-7 matures, add salt seasoning, then you can also add side dishes according to your own taste, but personal suggestion is that barbecued meat is so fragrant.
5 Braised in small heat for about 60 minutes until the soup is sticky and the pot is ready. The time of stewing is in your own hands and you can taste it yourself. Yuchuan bought the lamb chop today as if it were an old lamb. It was stewed for 90 minutes.
6 The last dish of stewed mutton chops with Astragalus is delicious and nourishing.

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