Beijing-style roasted mutton chop

1

First put the lamb chops in cold water and boil them.

2

Cook until the meat changes color and no blood leaves out. Remove.

3

Add water to another pot and pour into the stock, then add rock sugar, onion and ginger, tsaoko, cinnamon and star anise.

4

Add the lamb chops after the soup is brought to a boil.

5

Adjust the taste and color with a little soy sauce and salt.

6

Make the lamb chops with low heat sauce for one and a half hours, then turn off the heat. Soak the lamb chops in the stewed soup for 4-5 hours and then take out.

7

Skim the stewed soup and remove the oil, filter out the residue, pour it into a crisper to cool, and then store it frozen for next use.

8

Use oil-absorbing paper to absorb the moisture from the skin of the mutton chops made with sauce.

9

Then put it into a 60% hot oil pan and fry it.

10

Wait until the surface is golden and remove it from the tray.

11

Serve the fried lamb chops with pepper salt and serve them on the table. You can tear them by hand or cut them with a knife. The Beijing-style roast lamb chops with crispy outside and tender inside are ready.

Characteristics of roasted lamb chops: red and beautiful color, full of burnt aroma, crisp on the outside and tender on the inside, and excellent aroma on the entrance. Warm tips: 1. When saucing the lamb chops, the sauce time should be determined based on the tenderness of the lamb chops. The lamb only needs to be sauced for one hour. You can insert it with chopsticks during the sauce making process. It feels soft and rotten. Don't use too high the heat when making the sauce, otherwise the meat will not be beautiful if it is boiled loose. 2. The oil temperature should be higher when frying, and the lamb chops can be quickly shaped after being put into the pot. If the meat is too soft and rotten and the oil temperature is low, poor shaping will cause the meat to be fried. 3. The used stewed soup must be placed on the container with a bracket or chopsticks to cool. In summer, it is hot and stuffy indoors, such as placing the container on a flat operating table or the ground. The bottom of the container is airtight. It can easily sour the stewed soup during the drying process, and the soup can no longer be used. Therefore, it must be maintained hygienic and properly handled. The utensils must be disinfected, and the stewed soup should be left standing and not stirred back and forth during the cooling process. This private delicacy "Beijing-style Roasted Lamb Chop" with fried spoon is ready for friends 'reference!