Every time I go to eat Xinjiang cuisine, I must order the lamb chops. I tried several times before and the other recipes felt a little worse than the imaginary taste. I think the wonderful thing about Chinese dishes is that the same seasonings will be different through different blending. the taste of
Cut the lamb chops into small pieces and put them into the stockpot. Add the water to the stockpot without the lamb chops, add the octagonal cinnamon leaves, and drown the water.
After the water is opened, cook slowly for a while, until the chopsticks can poke the lamb chops, and remove the cold.
While carrying out the second step, mix the seasonings, slice the chicken legs, cut the mushrooms, and cut the green onions.
Marinate the lamb chops with the prepared sauce. In the process, cut the appropriate length of tin foil, spread it on the baking tray, and spread the chicken legs and mushrooms on the tin foil.
Drain the marinated sheep on a baking sheet, topped with the sauce, and place the baking tray in the preheated oven (200 degrees)
After baking for 30 minutes, take out the baking tray, open the tin foil, scatter the onion and black pepper granules, and switch to fan mode and bake for 20 minutes.
The ingredients are adjusted according to the amount of lamb chops