Cooking Steps

1. 

   Step1:1. Blanching. Wash the lamb chops. Don't cut them. Don't chop them. Put the ginger slices, rice wine and salt into the pot in cold water. Boil for about 7 minutes. Take it out and wash it. Follow the direction of the ribs. Cut long strip

2. 

   Step2:2. Mix the sauce. Douban sauce 3 tbsp. Laoganma 2 tbsp. A little soy sauce. A little sesame oil. A little oil consumption. Pour together into a bowl and stir well. 3. Roast lamb chops. Chop the lamb chops. Brush the oil in the pan. Choose the barbecue mode. Arrange the lamb chops one by one. Bake them at 160 degrees. Turn them on both sides. Brush the sauce. Sprinkle a little pepper. Cumin powder. Turn over and brush the sauce three times. It's too salty to brush. Bake until it's as hot, fragrant and crispy as shown in the picture, and you can use it as a spar

3. 

   Step3:4. Make the bottom of the pot. Soak the vermicelli in warm water in advance. Boil in a pot for 5 minutes. Remove and set aside. Wash the pan. Heat the oil. Pour in the remaining sauce. Stir for about 1 minute. Add a small amount of water. Add the garlic. Stir twice. Drop two drops of rice wine. Put in the vermicelli. Stir quickly and evenly. Let the vermicelli all color. Turn off the heat.

4. 

   Step4:5. Loading. Chop the roasted lamb chops into small pieces, spread them on the vermicelli, sprinkle with cumin powder, chili noodles, chili powder, serve and eat.