Chinese Food
Xinjiang roast lamb chops
(85009 views)
It's also a good season to eat sheep. This method of roast lamb chops in Xinjiang is learned from Asura. It's cooked first and then fried. The skin of the lamb chops is fragrant, crispy and oily. The meat inside is tender, fresh and juicy. Then add some cumin and pepper. It's really refreshing.
Cooking ingredients
Cooking Steps
Step1:Choose the lamb chops with a layer of oily skin. Wash them. Blanch them to remove the blood.
Step2:Scalded lamb chops. Add water, onion and ginger, pepper, pepper, fragrant leaves and fragrant fruit to cook. Add salt. The soup is a little salty, so that the mutton can taste good.
Step3:Cook the lamb chopsticks for about 3040 minutes. Chopsticks can penetrate. Take them out and dry them until the skin is dry.
Step4:Start the oil pan. Fill the bottom of the pan with oil. Heat it up
Step5:Fry the lamb chops until they are golden and crispy. Turn over and fry the other sides one by one.
Step6:Fry the lamb chops with oil, then fry some onions, garlic and pepper. Serve as a side dish
Step7:Fried lamb chops, drained oil, sprinkled with cumin powder and chili powder, and served with vegetables.
Cooking tips:There are skills in making delicious dishes.
