A big chef taught me that I want to be crispy and oily. It must be cooked and fried. The cliff is not roasted. The oven is baked and the skin contains water. In addition, good lamb, do not need other spices to cook, natural taste is good. The last finished oily skin you made is crispy, the meat inside is not tender, the real outer crispy and tender, sprinkled with cumin and spicy, really cool! !
If the lamb chops have vertebrae, remember to get rid of them. It is best to choose a lamb chops with a layer of oil.
Take a look at the water to get rid of the blood.
Re-discharge, add ginger, white pepper, salt to cook. The soup is slightly salty and can make the lamb savour.
Cook for 30-40 minutes, chopsticks can be pierced. Knock it out and dry it. Dry to the oily surface and dry.
The non-stick pan is just covered with oil on the pot. Fire, fried.
Blow it to a golden, medium and small fire and fry the other side. This has been slowly fried until the oil is precipitated, and the lamb chops are golden and crispy.
Drain the oil a little
Cut open. Very good cut, the skin is crisp and tender, and the knife is oily.
There is more and more oil in the pot, because the mutton fat comes out, pour some, and the remaining fried celery and onions are broken to break. If you like spicy food, you can put some dried chilies and stir-fry.
Sprinkle beside the lamb chops. The lamb chops are sprinkled with white sesame seeds, natural and spicy.
You made it really cool! !