Fried lamb chops(yang pai liang chi zhi yi xiang jian yang pai )

Fried lamb chops

Introduction:

"According to the function of the buttons on the pressure cooker, what we can do is still limited. In fact, you don't have to be limited by the name above. You can not only cook porridge, and beef and mutton don't have to have the function of beef and mutton. You can make more delicious dishes by using these menus flexibly. When you look at the "top chefs", you can see that many people use pressure cookers to make a delicious meal in 45 minutes. Usually, it takes more than an hour to cook porridge and steam rice. It only means heating time. Pressure holding time is longer than heating time. When the gas is completely exhausted, you need to wait patiently. Therefore, you need to make things in advance, otherwise manual pressure discharging is urgent. The taste of fried lamb chops is naturally fragrant, but the cooked soup is wasted, and some lamb chops are boneless and full of meat, and there is no taste after frying. So first, cook the lamb chops with the function of porridge boiling, which is cooked but not rotten. You can adjust some good products to fry the pork chops, and the rest of the meat or bone, but the quality is general. Add wax gourd to continue to use the function of porridge boiling, which is delicious and nutritious It's out of the pot, and two dishes are just one dish. Pressure cooker is really a good helper. Plus things, you don't have to worry about them. Just let them go. That's good. "

Production steps:

Materials required:

Lamb chop: 500g

Jiang: 4 blockbusters

Onion: half a tree

Red pepper: 2

Garlic cloves: 3

Peanut oil: 1 teaspoon

Cooked sesame: right amount

Fennel: 1 teaspoon

Cumin powder: right amount

Yellow rice wine: 2 teaspoons

Salt: 2 teaspoons

Raw soy sauce: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: cumin

Chinese PinYin : Yang Pai Liang Chi Zhi Yi Xiang Jian Yang Pai