Lamb chops are eaten three times, and New Zealand lamb chops bought in the supermarket are two pieces at a time. Just make two flavors, cumin and western spices.

Cumin: Fried lamb chops with fragrant oil, slightly yellow on both sides, a can of chicken soup, add enough water, boil in cold water, fry in a pot, saute five slices of ginger, five slices of fragrant leaves, five cloves of garlic, a handful of pepper, a handful of white pepper and a purple onion, cut into pieces without peeling, and pour into the soup pot after frying and cook for 40 minutes. Take out the meat, filter out the soup for later use, sprinkle salt and pepper, Chili powder and cumin powder on the meat, put it in the oven for 200 degrees 15 minutes, sprinkle cumin granules, and heat the oven to 225 degrees for another five minutes. The meat is soft and crisp.

clear soup

How can you not try the clear soup when it is ready? Cut the beef brisket into mahjong tiles, cook in cold water for 30 minutes, and wash. This step is to force oil. Put enough water in the casserole, add cold water to the brisket, cook for 30 minutes, turn off the fire for 30 minutes, and then turn on the fire. After the water boils, add the radish and cook for half an hour, turn off the fire for 30 minutes, and then turn off the fire for 30 minutes. This can ensure that the breast meat is soft and the fiber is easy to chew.