Ingredients: lamb chops 500g, salad oil, salt, rock sugar, garlic, cooking wine, soy sauce, pepper and water.

Practice: chop the lamb chops into small pieces, soak them in cold water and rinse them clean. Put cold water in the pot, bring to a boil, skim off the floating foam, take it out, rinse the floating foam attached to the lamb chops, and drain the water for later use. Heat a little oil in the pot, add rock sugar and stir-fry until it melts and turns red. Stir-fry the lamb chops until brown, add cooking wine and pepper to taste, and add a proper amount of soy sauce to stir fry evenly, so that the color of the lamb chops turns red and thick, and the water is not enough for the lamb chops. At the same time, add a few garlic cloves and cook together. After the fire boils, turn to low heat and stew until the soup is thick. Season with salt and serve.

2. Radish and lamb chops

Ingredients: lamb chop, white radish, medlar, ginger, pepper, salt.

Practice: cut the lamb chops into small pieces and wash them. Slice the white radish. Boil the casserole with water, add all the ingredients, cook for 15 minutes, and stew for another two to three hours. Season with salt before cooking.

3. Cumin lamb chops

Ingredients: cumin, salt, pepper, cooking wine, ginger slices, and scallions.

Practice: Wash the lamb chops and cut into pieces. Pour clear water into the soup pot, pour cold water into the lamb chops, bring to a boil with high fire, then skim the floating foam with a spoon, add cooking wine, onion and ginger slices to remove the fishy smell, and simmer slowly. Lamb chops are delicious only when they are stewed. Don't forget to add a little salt to taste, or don't add it, and add salt later when frying. Take out the stewed lamb chops, control the water, pour oil in an oil pan and heat it, then add the lamb chops, fry them slowly over low heat, and sprinkle with Chili noodles at the same time. Cumin, salt, pepper and cumin can be sprinkled several times, and it will be more delicious if it is spicy. It can be served as a side dish with wine. You can also add garlic and fry together!

4. Pan-fried rosemary lamb chop

Ingredients: 3 lamb chops, dried rosemary, sea salt and vegetable oil.

Practice: First oil both sides, sprinkle a little sea salt, then sprinkle rosemary evenly (if there is black pepper, sprinkle a little), and put it in the refrigerator for more than 30 minutes. Heat the pot first, so there is no need to put any more oil in it. Just fry both sides slowly with medium and small fire (it is cooked without bleeding).