500 grams of lamb chop

Proper amount of soy sauce

Proper amount of salt

The number of red lanterns and peppers

Proper amount of garlic seedlings

Appropriate amount of chicken essence

Appropriate amount of red pepper

Appropriate amount of dried pepper

Ginger amount

Amomum tsaoko 1

Fried lamb chops with burnt skin and tender meat?

Wash the lamb chops, put them in a casserole, pour in cold water (it is recommended to use Nongfu Spring water), boil over high fire to remove foam, add ginger, Amomum tsaoko and Zanthoxylum bungeanum, and turn to low heat and cook for about 1- 1.5 hours (I prefer soft meat and cook for 1.5 hours).

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Take the cooked lamb chops out of the pan, heat the wok and put oil in it. When the oil is cooked, stir-fry the mutton in the fire. When the lamb chops start to oil, turn to medium heat, add pepper, dried pepper and ginger and stir-fry until fragrant. Add a little light soy sauce and stir-fry until fragrant. Then add garlic sprouts and red bell pepper and stir-fry until fragrant. Finally, add salt and chicken essence to the pan.

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skill

1, it is better to eat lamb chops with fat and thin;

2. When it comes to fried lamb chops, there will be a big fire, so that the skin is tender and tender;

3, the main fire size in the seasoning process, do not fry;

4. It is suggested to use Nongfu Spring for water;

5, don't dump the mutton soup, you can drink it, or you can buy a la carte mutton soup pot.