Dry pepper and salt lamb chops-warm meals in winter

Mutton is very suitable for eating in the cold winter in the north. This dish tastes as good as roast lamb chops in restaurants.

Food Material List

1 Lamb chops 1kg
2 Green Chinese onion 1 pieces
3 ginger 1 pieces
4 Sichuan Pepper A handful
5 salt Few
6 Chilli chili crumbs Few
7 Cumin Few
8 seed powder of Chinese prickly ash Few
9 Yellow Wine 2 scoops
10 Edible oil Few

Operational steps

1 Small pieces of lamb chops are soaked in clear water and bleeding water is washed and reserved.
2 Add water to the pot, add scallions, ginger and a handful of peppers, pour in a little yellow wine, and simmer on the boil.
3 Cook lamb chops until soft and drain to cool
4 During the drying of lamb chops, you can make salt and pepper. Wash and dry the frying pan, heat the empty pan on the fire until your hands are on the surface of the pan. Turn off the heat. Add two small spoons of salt and one tablespoon of dried red pepper into the pan, stir-fry until the pepper is slightly discolored and fragrant. Then add cumin powder and pepper powder, mix well and serve the pan.
5 Heat the cooking oil in a separate pan over medium heat. Heat the oil over low heat. Pour the cooked lamb chops and stir-fry slowly.
6 Shredding lamb chops until the surface is brown and dry, the steak can be out of the pot.
7 Sprinkle salt and pepper into lamb chops while they are hot.

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