Cooking Steps

1. 

   Step1:Soak the lamb chops in water for an hour or two ~ remember to change into water in the middl

2. 

   Step2:Mix 1 scoop oyster sauce ~ 3 scoops of raw soy sauce ~ 1 scoop of cooking wine ~ add some delicious cumin powder ~ a little chili powder and cumin granules ~ delicious cumin powder is actually very strong ~ but I prefer to eat the whole cumin granules ~ so add les

3. 

   Step3:First, cut the thicker part of the lamb chops with a knife, then wipe the lamb chops with a little salt, and then pour the mixed sauce into the lamb chops, then knead them with hands for a while, and then refrigerate them for more than 4 hours. The longer the marinating time is, the better the taste will b

4. 

   Step4:Clean and cut scallion into thick sil

5. 

   Step5:Take a large sheet of tin paper, spread the onion first, then place the cured lamb chops on the onion and wrap it with tin pape

6. 

   Step6:Bake the middle layer of the oven at 210 degrees up and down for 40 minutes ~ what should be noted here is that when the oven is baked to about 30 minutes, open the tin paper bag and bake it with some salad oil ~ turn the sides in the middle of the last ten minutes ~ pay attention to the last ten minutes to watch the fire ~ generally, the lamb chops have been cooked in the first 30 minutes ~ the back is for the principle of coloring and taste. If you like the smell, open the tin paper and bake it. Don't like the whole process can be wrapped in tinfoil baking to the end. Fire and time control - please handle by yourself. I'm a little over thi

7. 

   Step7:Cumin lamb chops are ready. Lettuce is the best under the plate. I didn't buy lettuce. The celery leaves set off the cumin flavo