Roast lamb chops(mi zhi kao yang pai )

Roast lamb chops

Introduction:

"Put the lamb chops into the water first, and remove the blood foam. When boiling, put some scallion and ginger (a small amount of pepper) in the water to remove the fishiness

Production steps:

Step 1: 1. Submergence: first add lemon juice (the key to ensure tenderness), soy sauce and beef powder (or other favorite such as cumin powder and salt), marinate for 5 minutes.

Step 2: add 1 small bowl of water to the roasting plate (not the meat) before roasting to avoid the meat being roasted and burned

Step 3: lay the preservative film paper and then a layer of tin foil

Step 4: bake: bake at 107 ℃ for 2.5 hours

Materials required:

Lamb chops: moderate

Soy sauce: right amount

Beef powder: right amount

Cumin: moderate

Lemon juice: right amount

Note: * do not cut, bake whole piece * pour lemon juice * pour a small bowl of water

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: Original

Chinese PinYin : Mi Zhi Kao Yang Pai