This recipe was created because... today's lamb chops are on sale. This is a quick and easy way to taste!
The lamb drained the kitchen paper and wiped it out. (Po main one person eats so only two pieces are used)
Cut the butter... the picture is what it looked like before the knife
Peel the slices of garlic. I have a particularly good garlic development, so I only used one flap.
Garlic is thrown in, fried to smell
Turn to the fire, throw the lamb chops in, fry for a minute, and fry the lid for two minutes.
Turn over the salt, open it for three minutes.
Brilliance, black pepper, eat!
Do not throw garlic! Fried crispy garlic is super delicious! Still greasy. High-energy warning: It must be thawed to room temperature in advance. Otherwise, it will be unfamiliar for two minutes. The reason for using a small plate instead of a large plate that can produce a tall effect is that the po master has only one pot, one soup bowl, one rice bowl, one plate, and one pair of chopsticks. The reason for using a small-caliber non-stick pan instead of a frying pan/pan is the same as above.