material

400g lamb chops imported from Australia, fried in homemade typhoon shelter 100g (that is, chopped garlic cloves and fried in 50% hot oil until golden brown). 5g light soy sauce, 5g dark soy sauce, 5g monosodium glutamate 10g, 25g cumin powder, salt and pepper powder 10g, dried red pepper 1g, tender meat powder 1g, 25g pepper, 5 g ginger wine, vegetable juice (soaked with scallion and ginger in clear water for half a day, filtered.

working methods

1. Cut the lamb chop into 10 cm long sections, beat it with the back of a knife (to make the meat loose and easy to taste), add soy sauce, soy sauce, monosodium glutamate, tender meat powder, ginger wine, pepper, eggs and vegetable juice, stir well, marinate for about 2 hours, and pat a small amount of dry powder (wrap the juice soaked in the meat).

2. Add oil to the pot. When it is 60% hot, put the sheep into a small fire and fry for about 7-8 minutes. Remove and drain the oil.

3. Add dried red pepper, typhoon shelter cooking, salt and pepper powder, cumin powder and fried lamb chops into another pot, stir-fry evenly, and plate.