moderate amount, 8-10 slices of ginger (thin slices can be), pepper 2-3 spoons (in order to get rid of the stink)

, 1-2 spoons of five-spice powder , cumin

2-3 spoons, 1 tsp of cooking wine or fish sauce, 1 tbsp of fresh sauce, 1 tsp of soy sauce, 1 tsp of dark soy sauce

1 tsp (for coloring), 1 tbsp of cooking oil, oyster sauce 1 tbsp, salt, flour, cornstarch (for frying) 1:1 ratio

crispy fried lamb chops

lamb chops washed and dried with kitchen paper, and then chopped into small pieces of about 3-4 cm into a container;

(Chopping smaller in the marinade and frying is more convenient, and more flavorful)

all of the above seasoning added to the lamb chops, and marinated for more than 2 hours;

the lamb chops, the marinade, and then the marinade.

Prepare a flat plate, pour in 1 part flour and 1 part cornstarch and mix well;

Pick out the seasoning in the lamb chops, dip them in the powder and shake off the excess dry powder, which can be done while frying;

The induction cooker is turned on to 200 degrees, and the lamb chops will be fried to golden brown and can be dished out, and if you like to eat spicy food, you can sprinkle some chili pepper noodles (here I use an induction cooker and a non-stick pan, which is a good way to keep the temperature constant and convenient)

This is a great way to make the lamb chops more flavorful and more convenient.

Note: The spoon mentioned in the recipe refers to the kind of spoon usually used for soup

These are the same spoons used in the past.