A lamb-burning chop

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• the main item is lamb ribs / tomatoes / sea belts. the name of the dish follows the main item... sub-rules of the livestock industry: each sheep's ribs are precious, a six-month-old lamb weighing 15 kg is only 3 kg ribs and cannot be wasted. it's time for you to take a picture of your ribs

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It will be unfrozen in 20 minutes without unlocking the fresh internal membranes, or unlocking the fresh membranes (three times) and releasing the inches into warm water about 40°C。

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The thin sea zone has a warm water bubble hair and tomato slices。

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• Sufficient quantities of honey for complementary materials, small amounts of sea moss and a little salt

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• 10 minutes of salt and trace vegetable oil pickled index

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It's hot and hot in the frying pan

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Crushed inches of salted inches into the pot, with a single one-two-minute heat in the middle of the fire. Priority is given to the fat side of the skin so that the surface of the inch is fully shaped and the yellow side is fine。

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Roast the oven at 200°C for five minutes. Make sure it's hot. Make sure it's hot

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In the grill, with a nice bubbly-haired sea-belt mat, a slightly smaller layer of tomato on the sea-belt

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Tomatoes are re-painted with inches of ribs and full of honey on the face of inches of ribs. The moss is cut and spilled。

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Putting it in a pre-heated oven, maintaining 200°C and making it for 10 minutes; 10 minutes later, tomatoes are fully softened and the inches that have been brushed with honey are excellent。

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The oven warms up to 150°C, removes the oven (cautionary ~ be careful ~ hot), tastes and supplements salt or honey, and if you like the color focus, you can add a little sauce. At this point, there should be more moisture in the oven and the tomatoes, which have become ketchup, should be fully mixed with the inches and put in the oven again. Keep it 150°C, keep it baked for 10 minutes. Close the oven and bake it with the remaining temperature for another five minutes. The so-called so-called so-called fragrance of tomatoes and the fragrance of the sea belt are fully mixed with the inches. Get out of the oven and load the plate

• The chef's self-evaluation — the taste level — the sweetness of the platinum, the warmness of the subcutaneous muscles, the resilience of near the ribs and the abundance of the taste level. – Taste level – honey's sweetness, tomato's sour scent, sea belt's fresh fragrance, fully absorbed by the fragrance of the fragrance of the fragrance, the whole taste of which is long and proper: from the grassland, through the fields, I met the sea – eating sheep, warm ocean – sea-covered coolness, flatness of sheep – in this time of cold and hot weather, it must be great to add some of the high-quality, smooth proteins. The small partners of the South, who do not like sheep in part, do so because the accelerants, represented by acne, are more distraught in a changing climate. The true six-month-old sheep have no odor, and the fresh fragrance is soft, so they can eat every four seasons。