Fried lamb chops(sui xin zha yang pai )

Fried lamb chops

Introduction:

"The criticism of Chinese food is that it can't be quantified accurately. There is no national standard or enterprise standard. The taste of the same dish cooked by the same chef is different from that of yesterday. This table is different from that of the next table. The delicious food is different from that of the next one. Let alone looking at the whole of China, it's all kinds of food. But this is also the most unique charm of Chinese food. After diligent study and hard practice, what we fight for is feeling, and what we rely on is understanding. Husband bought some mutton back, one is divided into three parts, one is stewed, the other is stewed, lamb chops are naturally roasted or fried. How to blow it up? Air frying pan, do as you like... "

Production steps:

Step 1: Boil lamb chops in a pressure cooker for 10 minutes, drain and add all seasonings, marinate for 12-24 hours, the longer the time, the better the taste.

Step 2: mix the pickled lamb chops with a spoonful of cooking oil and wrap them in tin foil.

Step 3: preheat the air fryer for 3 minutes, put the lamb chops 180 degrees for 25 minutes.

Step 4: open the tin foil and fry it for another 5 minutes.

Materials required:

Lamb chop: 500g

Ginger slices: 20g

Garlic slices: appropriate amount

Soy sauce: 10g

Cooking wine: 10ml

Salt: a little

Onion: 100g

Oyster sauce: 5g

Pepper: a little

Cumin powder: 10g

Note: 1, with a pressure cooker can play a role in boiling water to fishy, but also can make the lamb chops to speed up the maturity, so as not to fry too long, lamb chops too dry. 2. Tin foil is used to lock the water in the lamb chops. Finally, open the tin foil and fry it for a few minutes to make the skin crispy.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Sui Xin Zha Yang Pai