Iron pot mutton chops
Iron pot mutton chops is an innovative dish in Hunan cuisine. It has characteristics: burnt outside and tender inside, golden color and unique flavor
Recipe Recommendations
- lamb chops 600 grams
- red pepper 25 grams
- onion 50 grams
- peanut oil 100 grams
- onion 25 grams
- dried chili 20 grams
- garlic 3 petals
- cumin 3 grams
- cumin powder 5 grams
- spicy sauce 25 grams
- refined salt 15 grams
- pepper 2 grams
- slightly spicy
- fried
- an hour
- ordinary
Steps for Iron pot mutton chops
1
Cut the mutton chops (chop them when buying), soak them in clear water for a while to remove the blood.
2
Wash the onions, ginger, and onions, slice the ginger into slices, and serve in large slices. Chop the onions.
3
Cut green and red peppers into sections, and cut some green onions into small sections. Cut garlic into large slices.
4
Pour the ginger on the heat in the pan. Onion. Add water to refine salt and bring to a boil.
5
Add the lamb chops and cook over high heat.
6
Pick up the lamb chops in 15 minutes until they are crispy
7
Fry the prepared lamb chops in a 60% hot oil pan until golden brown, pour out, and control the oil.
8
Leave the oil in the pan and stir-fry the cumin seasoning until fragrant.
9
Add garlic and onions.
10
Stir fry with onions, then add the lamb chops.
11
Stir fry for a while until the onions are tender, add salt, and sprinkle with cumin powder.
12
Add the green and red peppers and stir fry slightly.