French pan-fried lamb chops with brandy braised bell peppers and porcini sauce Method

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  1.Soak the porcini mushrooms in warm water for twenty minutes

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  2.Put the red peppers on the fire and burn the skins and peel them

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  3.Prepare a piece of fresh orange peel and shred it for later use

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  4.Peel, core and shred the tomatoes, wash off the black burnt parts of the red peppers and shred them, shred the orange peels and shred the onions and set aside

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  5.Put oil into the pot and saute onions until fragrant

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  6.Saute until fragrant and then add other ingredients and stir-fry

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  7.Add brandy to the pot, ignite the alcohol with a lighter and let the alcohol evaporate, leaving only the aroma of the wine.

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  8. Add water to the pot and simmer for twenty minutes Ready to serve when tender

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  9.Will bubble Wash the good porcini mushrooms and cut them into small pieces, then chop some onions (don’t pour out the water for soaking the porcini mushrooms)

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  10. Add oil to the pot and sauté the onions until fragrant, then add the diced porcini mushrooms and stir-fry evenly

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  11. Add the juice of the porcini mushrooms and an appropriate amount of water to the pot and simmer over low heat for two seconds hours

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  12. Stew for two hours and then add Season with salt and set aside.

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  13. Wash the lamb chops and cut them into slices for later use

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  14.Marine the lamb chops with a small amount of salt and rosemary

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  15. Add oil to the pot, add a piece of garlic, and fry the lamb chops

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  16.After both sides are golden, take it out and absorb the excess oil and water and set aside

• 17.Put the prepared brandy-braised bell peppers on the bottom of the plate and place the lamb chops on top
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  18.Add an appropriate amount of green leafy vegetables for decoration and finally sprinkle with porcini mushrooms