Raw materials:

1 fan of lamb chops (about 600g).

Seasoning:

Secret cumin powder 50 grams, homemade marinade soup 2 kg, 1 box of crispy fried powder, a little water, 1 egg, salad oil 1 kg.

Homemade marinade:

2 bottles of Hu Yumei chili sauce, 1 bottle of Lee Kum Kee rib sauce, 400 grams of soy sauce, 50 grams of top quality peanut butter, 4 kilograms of broth, 50 grams of monosodium glutamate (MSG), a package of seasonings (10 grams of star anise, 50 grams of cinnamon, 5 grams of allspice, 2 grams of cloves, 10 grams of licorice, 10 grams of angelica dahuricica, 10 grams of cardamom, 15 grams of chenpi, 15 grams of grass berries, and 1 rooibos. (wrapped in sand cloth), 100 grams of yellow wine, onion, ginger, garlic seeds 30 grams each, fried through the oil into the hanging tube, simmer for about 40 minutes can be.

Secret cumin powder:

300 grams of cumin powder, 200 grams of chili powder, 100 grams of five-spice powder, 50 grams of cooked sesame seed kernel, stir-fried over a small fire, add 30 grams of salt, 30 grams of monosodium glutamate (MSG), 10 grams of chicken powder, mixing well.

Method of production:

(1) lamb chops trimmed into the pot of boiling water, blanch, fish out into the marinade broth in the fire marinade for 50 minutes, until cooked and then fish out and standby.

(2) mix the egg, fried powder, a little water, 1 gram of secret cumin powder, 1 gram of salad oil into a thin paste and spare.

(3) pot on the fire heat , into the salad oil 1 kg, burned to 6 into the heat, the lamb chops hanging paste, pushed into the frying pan frying for 2 minutes, to the outer skin crispy golden when fish out, change the knife wrapped in tinfoil, will be sprinkled with secret cumin powder pan can be.