Red lamb chops
By VicentaLakin
One of the hard foods that we have to make for our annual dinners, a red-hot lamb chop, low-fat, low-calorie, not only delicious, but also a good sense, a good sense of luck for our families in the coming year, a red fire。
Recipe Recommendations
- lamb chops 450g
- olive oil appropriate amount
- salt a little
- June Fresh Braised Soy Sauce 1 scoop
- Taste Damei's best cooking wine 1 tablespoon
- Flavor Delta Special Light Soy Sauce 1.5 spoon
- Flavor Delicious Oyster Sauce 1 scoop
- onion appropriate amount
- Jiang appropriate amount
- Stewed mutton dumplings 1 Pack
- salty fragrance
- burn
- an hour
- senior
Steps for Red lamb chops
1
it's a net-purchased lamb chop, a pack of 450gs, and a pack of flavour packs, which doesn't have to be prepared for all kinds of spices。
2
The lamb is naturally unfrozen, washed, added a spoon of salt, immersed in cold water for about 10 minutes, and bled out, while performing disinfection. In addition to the spice packs, red soy sauce, raw gas, wine, neptunium oil and ice sugar were used。
3
The immersed lamb chops up into small pieces along the sutures of the ribs, cleaning up, adding an appropriate amount of water to the pot, adding a spoon of salt, a proper amount of ginger and cold water under the ribs。
4
The water boils for 1-2 minutes, extracts, warm water cleans up, and cleans up。
5
Grab a bowl of ice sugar (or white sugar), wine, raw, red sauce, platinum sauce, a little salt on the mouth, a proper amount of olive oil on the frying pan, an onion acreage, a culinary curvature and a fine sauce。
6
Add an appropriate amount of water, a little longer to the cauldron, preferably with no water in the middle, and if necessary, some water to open. The fabric is washed with cold water, washed directly into the pot, burned in the fire, then cooked in the fire。
7
Out of the pan. The entrances are soft, sleazy and sleazy, and the table for the New Year is not for him。Red lamb chops Make Tips
1. The lamb ribs must be cold water early with salt and haemorrhage, cold water to the pot when the water is sprouts, hot water to wash after extraction, and fresh meat to the lamb ribs. 2. Despite the ease of ripening, the lamb ribs must be fully watered at a time, preferably without water in the middle, and must be watered. 3 The spices can be adjusted as you like, and the red lamb chops can be burned with no sugar, and they can be burned for a while. They are delicious, not too deep, but too deep。