If you want to find pictures of Xiang fried lamb chops, you can actually find many on the Internet or in recipes. And we can go to a professional food website to find the beautiful pictures of this dish, or we can go to the food field of a platform to explore these pictures. These pictures can be used for making recipes or popularizing food knowledge for everyone. However, it is useless to have beautiful pictures alone. We must understand that if Xiang fried lamb chops wants to make delicious food, there are several important steps that cannot be ignored.

The choice of lamb chops is fragrant. The most important ingredient of fried lamb chops is lamb chops. You must choose goats instead of sheep, and the growth cycle of the selected goats should be within 120 days. Because this will ensure the quality and taste of the lamb chops, and the lamb chops should be selected in the lower row. This part of the mutton texture can be said to be the most delicious part of the sheep.

Moreover, the lamb chops bought back have to undergo initial processing. Firstly, the sheep are soaked in cold water for 3-4 hours, so that the blood in the lamb chops is fully released. Then put cold water into the pot, and let the lamb chops slowly ooze impurities during the heating process of the water. After these two steps, we began to really make fragrant fried lamb chops.

Pickling is essential to make fried lamb chops delicious, and the choice of pickling seasoning can determine the success or failure of this dish. Many friends who like to eat mutton have a common sense, that is, mutton will have a smell of smell and a unique taste of meat. To get rid of this flavor, we mainly rely on the seasoning when curing lamb chops. Liquor, lemon, rosemary, pepper, angelica dahurica and geranium are essential seasonings. Spread these seasonings evenly on the lamb chops, and then let them stand for 2~3 hours, so that the odor of the lamb chops will disappear when they are cooked.

The most important process of frying lamb chops is to fry the sheep in a pot. In the whole process, we must pay attention to the control of the temperature. Put olive oil or butter in the pot, remember not to enlarge the soybean oil. Increasing soybean oil will affect the taste of this dish, and then fry it with small fire, not big fire. If a fire is used, it is likely that the lamb chops will be cooked on the outside, but there will still be blood oozing inside.

In addition, in the process of curing lamb chops, we also need to sprinkle some seasonings to make the appearance of lamb chops have enough fragrance. Moreover, many chefs will prepare special dip before cooking, which will make the taste of this dish more abundant.