跪 做 做 做 做 系列 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房 房It's too cheap and too much to eat, so I've been experimenting with various ways of eating recently. Use only salt and pepper, sometimes with some spices and a little oil to treat the beef and mutton, both healthy and to preserve the freshness of the meat to the greatest extent possible. ------------------------------------------ I mainly come to science: I used to Never eat lamb, because the smell of sheep is too! evil! heart! Now! What is the taste of sheep? The three branched fatty acids (Branched fatty acids) in the mutton: 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (the previous organic chemistry was fed to the dog) Don't ask me to translate...). The older the sheep, the higher the content of these pesky fatty acids in the meat . So, although it's all lamb, lamb and mutton are different. Of course, the content of these unpleasant fatty acids may also be related to the breed of sheep, feed and other conditions . It seems that I have eaten old sheep and bad sheep... so you pick the meat, it is best to pick the lamb's meat ~ two reference links:  http://www. Sciencedirect.com/science/article/pii/S0309174012002781 http://www.sheepcrc.org.au/files/pages/fact-sheets/practical-wisdom-notes--quality-sheepmeat-series/Taking_the_mutton_out_of_lamb_for_web.pdf ------------------------------------------- The lamb used in this recipe is a supermarket Buy lamb chops, which are the ribs of the lamb. Cut a piece, not a whole rib.
The ribs of the sheep ribs dry the blood, spread the salt and pepper spices on the surface, evenly apply oil (a little bit, just a little bit, evenly cover the ribs), gently massage the lamb. Cover with plastic wrap for half an hour.
Hot pot, ribs and pots, the fat-rich side is first fried to oil. All sides are fried and yellowed, and the fork is poked and there is no blood flowing out. The slightly pink and not fully cooked taste is the best.