2, fire, hot frying pan. After oiling for a few seconds, spread out the marinated lamb chops and fry them on high fire for a minute or two (or smell sheep oil).
3, turn over and fry, turn down the fire, probably between the medium fire and the prosperous fire. Because the pot is already very hot at this time, if the fire continues, it will definitely be unfamiliar. Turn the pan and try to get a little oil on each piece of meat so that the color of the meat will look good. It's only a minute or two here.
4. After frying on both sides, stand up the lamb chops piece by piece, and fry the fat part on the back for about 30 seconds. The meat is particularly fragrant. There should be blood oozing from that sheep bone. It's best to fry the end attached to the meat and collect the blood. This step takes about a few seconds.
5. Turn off the heat after frying. Cover it for five minutes. This is to prevent the fried meat from oozing out, and also to make the meat cooked but not old.