Chinese Food
Pan fried mutton bone
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The small stove used this time is to participate in the trial activity of douguowang and iee1700fi. Fire free adjustment. No pot picking. The iron plate I use is shallow. It is easy to splash oil. It is recommended to wipe it clean as soon as possible after power failure.
Cooking ingredients
Cooking Steps
Step1:Remove the ice and wash the mutton bones.
Step2:Spices I use - black pepper sauce, barbecue sauce, black pepper, sea sal
Step3:Put in a spoon of barbecue sauce.
Step4:Add another spoonful of black pepper sauce.
Step5:After mixing and stirring, evenly apply it to the surface of mutton bon
Step6:Pour the meat and seasoning into a fresh-keeping bag. Seal and refrigerate for one night.
Step7:Heat the iron plate. Melt the butter.
Step8:Put the cured lamb chops on the iron plate. Don't use too much firepower. Avoid burning the surface. Let the heat permeate into the lamb chops slowly. Fry one side and then the other side. The cooked degree is satisfactory.
Cooking tips:Fried lamb chops. I personally prefer 7 mature. After all, we are still Chinese stomach. I have some concerns about raw things. Fried to 7 mature mutton bones. The surface is discolored. Cut the mutton. A little pink can be seen in the middle of the mutton. In my opinion, the mutton chops of this degree are not only fresh and juicy, but also suitable for basin friends who have the same Chinese stomach as me. I didn't use traditional rosemary and other Western seasonings to cook this dish. Instead, I added barbecue sauce and black pepper sauce to marinate it. The effect was particularly good. Not only the taste is rich, but also the production is simple. I recommend this very Chinese Western food to you. There are skills in making delicious dishes.
