roasted lamb chop

Blanch the soft mutton pork ribs in water and cool, add them in white brine, marinate for 30 minutes, and then take out.

Place the lamb chops on a baking sheet, place them in an oven with a temperature controlled at 300 ° C and 150 ° C, bake for 5 minutes, remove and brush with oil (you can also brush with chili oil as required by the guest), bake for another 3 minutes, sprinkle with cumin powder and white sesame seeds, and place them on a plate covered with lettuce.

Knock the eggs into a bowl, add 10 grams of homemade barbecue sauce and soy sauce, mix well, and spread on the lamb chops.

Self-made white brine raw materials: 300 grams of native chicken, 1kg of pig bone, and 500 grams of pig skin (scraped clean).

Ingredient A (120 grams each of ginger slices and green onions, 50 grams each of Erjin pepper and Beijing Erguotou, 45 grams of salt, 100 grams of flavor), Ingredient B (10 grams each of star anise, kaempferia, and white pepper, 15 grams of pepper, Tsaoko, cumin, and galangal, 3g each of cloves and licorice each)

Cut the pig bone, cut the local chicken into large pieces, wash the pig skin, blanch it in water, and rinse it with cold water. Put 8 kilograms of clear water into the soup pot, bring to a boil on high fire, add the boiled pork bone, local chicken, and pig skin to boil, skim off the floating foam, change to low heat and simmer slowly for 3 hours, filter to remove the dregs and leave the soup, add A ingredients and mix well. Soak the B ingredient in boiling water for 10 minutes, drain the water, wrap it with gauze to form a medicine bag, put it into a soup pot and simmer for 3 hours with slow heat to form the stewed soup. Blanch the lamb chops in water and then shower, place them in the marinated soup and marinate for 40 minutes, leave the heat and soak for 20 minutes, take out and dry.

Home-made barbecue sauce 150 grams of ginger, onion and garlic each, 630 grams of chili paste, 225 grams of Li Kum Kee garlic chili paste, 40 grams of flavor, 70 grams of red vinegar, 150 grams of Huadiao wine, 80 grams of cheese powder, 50 grams of chili powder, cumin powder, and Meiji fresh chicken powder each, 70 grams of honey, barbecue sauce (available in dry goods stores), Meiji umami sauce, sesame paste, rose dew wine each, and 500 grams of sesame oil. Use a pulverizer to whisk the ginger, green onions, and garlic into powder, add the remaining ingredients and stir into a puree, place in the fresh-keeping refrigerator to keep fresh, and use appropriate amount when used