Introduction: crispy outside and tender inside, crispy skin and soft meat. It's delicious with cumin and pepper! ! Looking at such an attractive dish is actually very simple. Let's have a look!

material

Lamb chop: right amount, cumin powder: right amount, Chili powder: right amount, salt: right amount, ginger: three pieces, cinnamon: one piece, star anise: one piece, pepper: one piece, oil: right amount, tin foil: two pieces.

working methods

1. It is best to choose lamb chops with an outer layer of oil skin. After washing, put it in a pressure cooker. Add cinnamon, pepper, star anise, salt, ginger and water until the water does not pass the lamb chops. After the fire starts, turn to low heat and simmer for 20 minutes.

2. Take out the mutton, drain it and let it cool.

3. Spread the salt evenly on the lamb chops, then spread the cumin powder and Chili powder, and then spread the oil. Dosage according to personal taste, let it stand for half an hour.

4. Put a piece of tin foil on the baking tray, wrap the lamb chops in another piece of paper and bake in the oven at 200 degrees for 20 minutes. The purpose of wrapping mutton with tin foil is to prevent mutton from losing moisture and make it feel like firewood.

5.20 minutes later, turn on the oven, turn on the tin foil, coat the lamb chops with a layer of grease, and bake them for 8 ~ 10 minutes, so as to color and make the skin brittle.

6. When the skin turns brown, take it out of the oven. Cut the ribs one by one with a kitchen knife. Let's go!

Guide to lamb chops

1. Put some hawthorn or some radish and mung bean when cooking, and put some seasonings such as onion, ginger and cumin to remove the fishy smell when frying;

2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton.

3. There are many membranes in mutton, so the membrane should be removed before shredding, otherwise the membrane will be hard after frying and difficult to swallow.