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Pickling method and ingredients of roasted lamb chops
Material: lamb chop1000g.

Accessories: onion 1, pepper, cumin 1 small bowl, etc.

1, Zanthoxylum bungeanum soaked in water and cooled.

2. Pour all the pepper and water into the onion container, add the salt and grab well.

3. Wash the lamb chops, put them in onion and pepper, rub them evenly on both sides and marinate for three hours.

4. Stir-fry fennel with low fire for half a minute, and mash it for later use.

5. Preheat the oven at 200 degrees 10 minute, put the sheep in the baking tray and bake for about 35 minutes.

6. Take out the brush oil, sprinkle cumin powder and a little salt and bake for 10 minute, and bake with Chili noodles for 2 minutes.