Seasoning: vegetable juice 2000g (celery, onion, carrot, etc. 200g each, crushed, and 200g of Amomum tsaoko, Ginkgo biloba, star anise, fennel, dried pepper, cumin, chicken juice, carrot, onion and cumin were used.

1. Mix seasonings (except white sesame, cumin powder and Chili powder) into the marinade and marinate in the lamb chops for 24 hours.

2. Marinate the lamb chops, steam them for half an hour, take them out to dry, then fry them in 70% hot salad oil until golden brown (about 3 or 4 minutes), and take them out to control the oil.

3. Sprinkle cumin powder, white sesame seeds and Chili powder on the lamb chops and serve.

Features: crisp and fragrant, no smell, excellent taste.

Practice 2: Raw materials:

Lamb ribs 1 rice