Roast lamb chop with soy sauce(jiang kao yang pai )

Roast lamb chop with soy sauce

Introduction:

"I don't need any oil at all. It's very simple to make, but it's very easy to mention at home banquet! Really will grab a hand to chew, no need to worry about the image, anyway is at home with the family together! Every festival anniversary and so on, will bake a lamb chops, a person with a dog chew a happy

Production steps:

Step 1: wash the lamb chops, put them into the cold water added with cooking wine to soak the blood, take them out and wash about an hour later, wipe off the water and put them on the chopping board for standby.

Step 2: prepare all the seasonings and chop the onion as you like

Step 3: mix all seasonings except onion in a bowl, add red wine and mix

Step 4: spread the seasoning evenly on the lamb chops and massage them

Step 5: marinate the onion for at least four hours. Ideally, as shown in the picture, the lamb chops should be put into the bag, covered with all the onions, then tied tightly into the bag and put into the refrigerator. They should be ready the night before and ready to be roasted the next day. It's delicious and the meat is softer and tender

Step 6: take out the pickled lamb chops, pick up the onions, pat them clean and put them on the tin foil covered baking tray. Pay attention to the meat side up, the bone side down

Step 7: the oven does not need to be preheated. Heat 180 degrees to 200 degrees (depending on the actual situation of the oven at home). Bake for 35 to 40 minutes, then turn over and bake for 15 to 20 minutes.

Step 8: This is 180 degrees for 40 minutes and 20 minutes. All the fat on the meat is roasted, so the skin is a little crispy, and the meat inside is very soft and tender.

Step 9: simply changing the knife to the table is absolutely a scramble. Look, the meat inside is still very tender.

Materials required:

Lamb chop: about two Jin

Onion: one

Black pepper: 1 tbsp

Chili powder: half tbsp

Cumin powder: 1 teaspoon

Five spice powder: 1 tbsp

Cinnamon powder: 1 teaspoon

Fuel consumption: 3 tbsp

Ketchup: 2 tbsp

Korean chili sauce: 1 tbsp

Soy sauce: 1 tbsp

Cooking wine: moderate

Red wine: 2 tbsp

Note: 1. If the lamb chops you buy are more firewood, and there is basically no mutton oil on the meat, you should lower the temperature and time when baking, and brush some oil on the meat in an appropriate amount. 2. Add tomato sauce and Korean chili sauce to get rid of the fishy smell. The mutton chops don't taste fishy. There is no salt in the prescription. After many times of research, if the mouth is heavy, add more oil and soy sauce, there is no need to put salt, because the sauce itself is very salty. And the meat is softer without salt.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Kao Yang Pai