Dry pan lamb chops
By VicentaLakin
It's so hot and fragrance, and it's absolutely popular for the Spring Festival。
Recipe Recommendations
- lamb chops appropriate amount
- onion appropriate amount
- celery appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- corn starch appropriate amount
- white sesame appropriate amount
- cumin appropriate amount
- chili powder appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- the pepper appropriate amount
- garlic appropriate amount
- chili appropriate amount
Steps for Dry pan lamb chops
1
Pepper wash, two scissors。
2
It's been soaking for 20 minutes。
3
Sheep chops。
4
Cold in the pot。
5
It's a three-and-a-four-minute run。
6
Clean up the foam。
7
A different pot, a well-watered sheep discharge, an appropriate amount of salt, and a few peppers。
8
It's hot。
9
Forty minutes of small fire stew。
10
Good lamb chops。
11
Get in the pot。
12
Spray appropriate amounts of corn starch。
13
A thin layer of starch。
14
Fifty-six percent of the oil is burned and the sheep are discharged。
15
Small and medium fire。
16
It's going to blow up to the microfloat. This step does not recommend that it be too hot, and when it is made, the lamb is too hot to chew。
17
Zip, white sesame, pepper powder ready。
18
Onions, celery cut。
19
It's hot, hot, pepper, pepper, garlic。
20
It's a hot pepper that's been in the water for years。
21
White sesame, radiant, pepper powder。
22
Turn it up。
23
Sheep emissions into。
24
The proper amount of salt (cooked at the bottom, added where appropriate) is raw, and the tastes are finer。
25
Turn it up a few times。
26
Celery and onions in。
27
We'll just have to fire to the celery。
28
The finished product。
29
The finished product。
30
The finished product。