1. Cut the green onion, ginger, garlic and finger red pepper into minced pieces, and prepare a tablespoon each (1:1:1) of light soy sauce, honey and sesame oil (1:1:1).
2. Mix all the ingredients and serve as a sauce. Take out half and marinate the lamb chops (10 minutes is enough); save the other half for the sauce
3. Heat up a pan, fry the lamb chops on both sides over medium heat, about 1-1.5 minutes on each side. You need to be careful when frying because the honey is spared. After coloring, turn off the heat and cover, cover for 1 minute to let the gravy of the lamb chops return to the meat (that is, wake up), take out the lamb chops, collect the other half of the sauce, and pour it on the lamb chops.
4. Collect the other half of the sauce and pour it on the lamb chops.
5. Finally, it is served with a bowl of white rice, and Pinot Noir from the middle of Otage from New Zealand, and the simple but expressive Shanghai-style lamb chops with endless love is complete. Is it simply unbelievable?
Tips:A successful cooking has been halfway through the selection of ingredients. Here I recommend the New Zealand French cut lamb chops.