How to Make Delicious Mapo Lamb Chops

Mapo Lamb Chops

Ingredients:

750g imported lamb chops, 10 homemade Mapo cakes, 300g dried long beans, 100g carrot chunks.

Seasonings:

A (Scallion segments, ginger blocks 20g each, rice wine 10g, carrot chunks 100g), B (Rice wine, old soy sauce, seafood sauce 10g each, chili sauce, white fermented soybean paste 5g each, 1kg chicken broth), C (White sugar, salt, MSG, chicken powder 5g each, Zhenjiang fragrant vinegar 50g), Spice bag 1 (White peas, star anise 6g each, bay leaf, clove, star anise, cinnamon 5g each soaked in water), scallion segments, ginger blocks 30g each, salad oil 150g.

Homemade Mapo Cake Production:

Mix 300g flour, 2g salt with water, roll into balls, soak in water. In the Mapo pot, add 100g water to boil, add the dough, flatten into a cake, after the dough cake matures, take it out.

Production Method:

(1) Cut the lamb chops into 6cm segments, rinse off the blood water, put into boiling water with A to blanch through, take out and wash clean.

(2) Heat salad oil 100g in the pot, heat to 70% hot, put scallion segments, ginger blocks 15g each to make fragrance, put in lamb chops, put in B, spice bag, carrot chunks over high heat to boil, remove foam, reduce heat and braise until the lamb chops are rotten, take out lamb chops, filter the broth and reserve.

(3) Soak dried long beans in water, wash and cut into segments 2cm long, put into braising lamb chops broth to cook through, take out and control water.