Raw materials:: 1 fan of lamb ribs, 100 grams of soy sauce, 50 grams of cooking wine, 150 grams of green onions, 2.5 grams of pepper, 1.5 grams of cumin powder, 5 grams of pepper, 5 grams of monosodium glutamate, 1 egg, 25 grams of flour.

1, the seasonings (except white sesame, cumin powder, chili powder) into a marinade, into the lamb chops marinated for 24 hours.

2, marinated into the lamb chops, on the cage on high heat steaming for half an hour, take out to dry, and then into the burning to seventy percent of the heat of the salad oil in a small fire deep-fried into a golden brown (about 3, 4 minutes) out of the oil control.

3, lamb chops sprinkled with cumin powder, white sesame seeds, chili powder on the table can be.

Features: Crispy aroma and rich, no goat stink, excellent taste.

1, choose fresh lamb ribs, trim the edges, so that the ribs neat;

2, the ribs into a pot of boiling water, blanch and cook for a while, fished out and washed with water to remove the blood, drained of water;

3, the pot of water, plus soy sauce, pepper, pepper, cooking wine, cumin and finely chopped green onions, and then add the lamb ribs; boil over a high flame, and then switch to a low flame to cook until eight mature;< /p>

4, the lamb ribs are very good, and the ribs are very good, but they are not very good, so it's not necessary. /p>

4, cooked lamb chops out of the pot, drain the soup, and let it cool for a moment. Eggs into a bowl, add flour, mix into a thin paste, coated in boiled lamb ribs.

5. Put the lamb ribs on a baking sheet, transfer to the oven, and bake for about 20 minutes.

6, remove, plate, sprinkle cumin powder, that is the finished product. Serve with a knife, cut and serve.