Ingredients: 1,500 grams of Mongolian lamb chops, 1,000 grams of salad oil.

Seasoning: vegetable juice (200 grams each of celery, onion, carrot, etc., minced, added with 50 grams of soup king, 10 grams of cooking wine, 3 grams of salt, 3 grams of MSG, and soaked in water) 2000 grams , 5 grams each of grass fruit, ginkgo, star anise, cumin, dried chili pepper, cumin grains, chicken juice, carrot, onion, dried shallot, ginger, chive, 1000 grams of cold water, 20 grams of rice wine, 2 grams of pepper, 50 grams of fish sauce, 5 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 20 grams each of onion and ginger, 5 grams of white sesame seeds, 5 grams of cumin powder, and 5 grams of chili powder.

1. Mix the seasonings (except white sesame seeds, cumin powder, and chili powder) into marinade, put in the lamb chops and marinate for 24 hours.

2. Steam the marinated lamb chops over high heat for half an hour, take them out to dry, and then add 70% hot salad oil to medium-low heat and fry until golden brown (about 3 or 4 minutes) Remove the oil control.

3. Sprinkle cumin powder, white sesame seeds, and chili powder on top of the lamb chops and serve.

Features: Crispy and rich aroma, no mutton smell, and excellent taste.

Method 2: Ingredients:

1 fan of lamb ribs