If you want to find pictures of Xiang fried lamb chops, you can find many on the Internet or in cookbooks. And we can find beautiful pictures of this dish on professional food websites, or we can explore these pictures on a platform in the field of food. These pictures can be used whether making recipes or popularizing food knowledge for everyone. However, only beautiful pictures are useless. We must understand that there are several important steps for Xiang fried lamb chops to cook delicious food.

The choice of lamb chops is very fragrant. The most important ingredient of fried lamb chops is lamb chops. You must choose goats instead of sheep, and the growth cycle of the selected goats should be within 120 days. Because this can ensure the quality and taste of lamb chops, and lamb chops should be selected in the lower row. This part of the mutton texture can be said to be the most delicious part of the sheep.

Moreover, the lamb chops we bought have to undergo preliminary processing. First, soak the sheep in cold water for 3-4 hours, which can fully release the blood in the lamb chops. Then put cold water into the pot, so that the lamb chops slowly ooze impurities during the heating process of water. After these two steps, we began to really make fragrant fried lamb chops.

Pickling To make fried lamb chops delicious, the pickling process is essential, and the choice of pickling seasoning can determine the success or failure of this dish. Many friends who like to eat mutton have a consensus that mutton will have a pungent smell and a unique meat flavor. To get rid of this smell, it mainly depends on the seasonings put in when curing lamb chops. Liquor, lemon, rosemary, pepper, angelica dahurica and geranium are essential seasonings. Spread these seasonings evenly on the lamb chops, and then let them stand for 2~3 hours, so that the smell of the lamb chops will disappear when cooking.

The most important process of frying lamb chops is to fry the sheep in a pot. In the whole process, we must pay attention to the control of heat. Put olive oil or butter in the pot, remember not to enlarge the soybean oil. Adding soybean oil will affect the taste of this dish, and then stir-fry it with low fire instead of high fire. If you use a big fire, it is likely that the lamb chops have been cooked on the outside, but there will still be blood oozing inside.

In addition, in the process of curing lamb chops, we also need to sprinkle some seasonings to make the appearance of lamb chops have enough fragrance. Moreover, many chefs prepare special dips before cooking, which will enrich the taste of this dish.