Chinese Food
Fried sheep saddle with cumin
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Lambrack, also known as lamb rack or lamb chops. My father likes mutton. He usually cooks bamboo and mutton brisket in winter in Guangdong Province. This time for a change, it's summer, but this fried sheep saddle can match wine. Hey, hey, do you get the dishes with good appearance and simple taste-
Cooking ingredients
Cooking Steps
Step1:Take a whole sheep saddle, I can cut so many. Some are too thick to fry for a long time. I cut them, so I drive them a lot. In fact, there are only a few pieces of bone.
Step2:Spread it on the plate. Sprinkle salt evenly. Massage it with your fingers. Turn over and sprinkle again. Let stand for about 10 minute
Step3:Take a non stick pan. Heat the pan until it smokes. Pour down two tablespoons of oil. Quickly put the sheep saddle into the pan (pay attention to it quickly, or you may lose the paste in the first place).
Step4:Put them all in and shake the pan. Let the saddle heat evenly.
Step5:At this time, sprinkle cumin (I use the whole cumin. Of course, I can also use cumin powder. But I'm afraid that the powder is easy to scorch, so I use the whole cumin powder) in the middle of the fire and fry it for a while. Check the color of the first few pieces. Turn them one by one after the golden color.
Step6:You can sprinkle some chili powder to add flavor. Fry until golden on both sides.
Step7:Put it on the top of the tree
Cooking tips:I didn't put cumin powder and chili powder first when marinating sheep saddle, because I'm afraid that the powder will be burnt in the process of frying. So I put them again when frying. There are skills in making delicious dishes.
