Fried lamb butterflies

Butterfly chops are fresh chops of lambs in the form of butterflies, and they are tender and thin. I've made it with spicy sauerkraut, and I've added a percentage of wine and spices to it, without a fragrance of lamb. I have chosen the pure, natural and non-polluted prairie from the Inner Mongolia, where lambs aged 6-8 months are used as raw materials, which, after cooling acids, are taken from the sheep 5-11 ribs, in vacuum thermal packaging. Its flesh is tender, delicate, tasteful, high proteins, low fats, rich in a variety of minerals such as calcium iron and the amino acids necessary for humans, which are easily absorbed by humans. It's for fried, fried, baked。

Recipe Recommendations

Sheep butterfly steak
garlic appropriate amount
broccoli appropriate amount
carrots appropriate amount
Daxing barbecue sauce appropriate amount
cumin appropriate amount
shredded rosemary appropriate amount
wine appropriate amount
olive oil appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Fried lamb butterflies

Get ready for the butterflies。

Butterfly washes, drys water, salts on the back and rosemary fragrance for 20 minutes

Plus the barbecue sauce with a hand grab and a 20-minute pickle。

Be ready with garlic, carrots cut into little strips, orchids washed clean into little ones。

The frying pans are filled with a proper amount of olive oil, and the garlic is down。

And we're going to join the salted butterflies。

Flaming fire seals the gravy。

Turn the fire and fry it to gold on both sides, and then add carrots for a moment. Then they will be lined up, and they will be fragranced。

Put the broccoli in the water。

We'll have the broccoli and the roasted carrot butterflies on the plate