Soak to remove fishy smell: put the sheep in cold water 1-2 days, and change the water 2-3 times a day to reduce the fishy smell of mutton. Wash the lamb chops and soak them in blood. Then add onion, ginger, cooking wine, soy sauce, oyster sauce, pepper powder, sugar and salt, stir well and marinate for one and a half hours. After pickling, put it into a pressure cooker for pressing. To make black pepper juice: melt butter in the pot and put it into step 2. Stir-fry until fragrant, add chopped black pepper, salt, soy sauce, sugar and fresh soy sauce, stir-fry until the soup thickens, add a little starch to collect the juice, brush the lamb chops with olive oil, sprinkle with minced garlic and put them in a vacuum bag. Cook slowly in warm water 1 hour or so, and stir-fry a little. So the lamb chops are tender. French lamb chops have no fishy smell, and those with fishy smell are definitely not French lamb chops. It is best to make it with ribs of formula 12.

The most common mutton in French cuisine is lamb chops with bones. Take 8 bones of French lamb chops from your shoulders and put them on a plate. Dip the mixed seasoning on both sides and set aside. Steps: Thaw the lamb chops at room temperature in advance, and add half of olive oil, 3g of salt and black 10g. Steps: put the sheep in the plate, and cut the back and front of the back separately, which is also a very popular part. Buy ready-made frozen French lamb chops. After thawing, use kitchen paper towels to absorb water, put oil in the cake plate, add sheep, and fry on both sides until golden brown. Sprinkle some salt and pepper. You can also dip it in Chili sauce when eating. Blanch the lamb chops first, then put them in a pressure cooker and sprinkle with cumin powder. Bake it in the oven. Put the blanched sheep in a pressure cooker, then add pepper and ginger slices, bring to a boil with high fire, then turn to low heat and continue to cook for 20 minutes. The pressure cooker I used is well sealed and mature, and 20 minutes is enough. It is recommended that ordinary pressure cookers take 35-40 minutes. The selected part of French lamb chops is the mutton in the ribs. Besides ribs, other parts of the body, such as the waist and abdomen, can be done. It tastes delicious and nutritious.