How to make authentic Xinjiang roast lamb chops?

A chef taught me that if you want crispy oil, you must cook it first and then fry it, not roast it. The skin baked in the oven contains moisture. In addition, good mutton does not need other seasonings to cook and tastes natural. The final product you made is crisp and the meat inside is very tender. It's really crispy outside and tender inside, sprinkled with cumin and pepper. It's really cool !

Materials:

Mutton Chop

1 line

, onion ginger

A little bit,

oil

A bowl,

salt

Proper amount,

white pepper

A spoonful

cumin powder

A spoonful

Cooked white sesame

1?o'clock

, Chili noodles

1?o'clock

Onions (surname)

one half

Celery

a stick

. Step 1:

If the lamb chops have thorns, remember to cut them off. It is best to choose lamb chops with a layer of oil skin.

Step two:

Blanch in water to remove blood stains.

Third step

Drain the water again, add ginger, onion, white pepper and salt and cook. A little salty soup can make lamb chops delicious.

Fourth step

If you cook for more than 30-40 minutes, chopsticks will be punctured. Take it out to dry. Dry until the oil surface is dry.

Step five:

The non-stick pan is covered with oil. Fire, explosion.

Step 6

Fry until one side is golden, and then fry the other side with low heat. In this way, it has been slowly fried until the oil precipitates and the lamb chops are golden and crisp.

Step 7

: Drain the oil slightly.

Step 8:

It's easy to cut, crisp and tender, and the knife is very oily.

Step 9

There is more and more oil left in the pot, because the sheep oil came out and poured a part, and the rest of the fried celery and onion were broken until they were raw. If you like spicy food, you can add some dried peppers and fry them together.

Step 10

: Sprinkle it next to the lamb chops. Lamb chops are sprinkled with white sesame seeds, natural and pepper.