Chinese Food
Pan fried lamb and butterfly chops with black pepper
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The lamb butterfly chops are the T-bone lamb chops of the sheep. They are named after the shape of the butterfly. On the waist of the lamb, they are tender and fat and thin. They are suitable for stewing, baking and frying. This Black Pepper Fried Lamb butterfly chops is quite simple. It tastes delicate and tastes delicious. It's very good.
Cooking ingredients
Cooking Steps
Step1:After the natural thawing, soak it in water for 40 minutes. Change the water several times. Soak the blood water clean.
Step2:Use kitchen paper to drain the soaked sheep and butterflies and put them into the basin.
Step3:Pour the prepared seasoning into the basin. Knead it evenly by hand and marinate for 1 hour.
Step4:Heat the pot and put in the butter.
Step5:When the butter melts, put in the lamb chop. Fry for 2 minutes, then turn over and fry for 2 minutes.
Step6:Turn over the noodles again and fry for 1 minute each. Then you can get out of the pot.
Step7:Then pour on the black pepper juice. The lamb butterfly chops with full pepper flavor can be eaten.
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:Butterfly lamb chops are made of T-bone lamb chops of small tailed sheep. There are 6 pieces in 280g. The time to stop frying depends on the shape and thickness of lamb chops. The time to use medium fire for the shape thickness is longer than that for the shape thickness. The time to use high fire for the shape thickness is shorter. There are skills in making delicious dishes.
