The lamb chop

By VicentaLakin

The lamb chop
When it comes to Inner Mongolia, it comes to the great prairie, and the green prairie images of cattle and goats all over the world, all of which say that the prairie tastes small, thin, and can't be bought; why does the raisins taste smaller? Then, in the knowledge of it, there was a statement that the insider didn't smell because he had been castrated since he was a child and that the sex hormones were restricted, so he didn't taste; this statement. Ha-ha-ha; there's nothing in a house, I picked up the lamb chops from Inner Mongolia, and my husband said he wanted to bake, he wanted to eat the lamb chops from the barbecue shop, he checked the practice, it was a little long; remembering that he had had a north-west meal last year, the brand food in the store was roasted lamb chops, the extra charred lamb roasted lamb roasted, and the meat got out of his bones as soon as he moved, he asked the waiter and said it was roasted after cooking

Recipe Recommendations

  • Yangbanpai a
  • onion appropriate amount
  • Jiang 2 tablets
  • cooking wine appropriate amount
  • cumin powder appropriate amount
  • chili noodles appropriate amount
  • olive oil appropriate amount
  • salt appropriate amount

Steps for The lamb chop

  • 1
    Half of the sheep are immersed in water, and there's very, very little blood
  • 2
    Washing the lamb's asphalt and cutting it open to four pieces because it's a roasted lamb
  • 3
    Put water in the pan and boil water in the sheep's drain. Goat! Line
  • 4
    The sheep are released into the high-pressure pan with fresh water that doesn't run past the lamb chops, put in onions, put a lid on the fire and turn the fire on the high-pressure pan, and then turn it off in 10 minutes
  • 5
    The lamb chops don't have to be scrawny, they take longer without a high-pressure cooker, they can fit in with chopsticks, they're made out of roasted lamb chopsticks, they're pitched on chopsticks
  • 6
    We're gonna have to prepare for the baking
  • 7
    The grill lays a piece of tin paper in advance, twice the width of the dish, and it shines out. Don't touch food. Medium
  • 8
    The surface of tin paper is a little bit oily, the two sides of the lamb chops are sifted with sea salt (or ordinary salt), pepper powder, powdered powder, and then a little olive oil in the sheep chops; the amount of the sauce is adjusted to the individual taste
  • 9
    Pack the lamb chops with tin paper to avoid the drying of the lamb chops during the roast
  • 10
    Put it in the middle of the oven, which is preheated to 210 degrees
  • 11
    After 20 minutes, take out the grill, open the tin paper and show the lamb chops, and the lamb chops have a fat face up, and put them back in the oven
  • 12
    When you're out of the oven, you're gonna throw some powder, pepper powder, onions, cut open with a knife, or you're gonna go down. Hands

    • The lamb chop Make Tips

    One, the temperature of the oven and the time of the oven, for reference purposes only, should be determined according to the temper of the oven, when the tin paper is opened again, preferably in the upper part of the oven, with only the heating tube 3 open and the tin paper not exposed to food

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