Lamb Chops Double Eat
1.
Change the whole slice of lamb chops with a knife, cut the head and tail into small pieces, chop each lamb chop into 2 pieces, wash, add a few peppers, 2 sections of cassia twigs, 4 slices of ginger
2.
Add cold water to the pot to blanch the blood foam
3.
Pick up and rinse with water, put it in a casserole, add another 4 slices of ginger, and then add water
4.
Cover the electric discharge pressure cooker, select beef and mutton and press for 25 minutes
5.
Remove the middle row after cooking
6.
For the remaining small pieces of lamb, add the hob pieces of white radish, add an appropriate amount of salt, continue to use the electric pressure cooker to select the soup and porridge, and then cook for about 15 minutes.
7.
Marinate the lamb chops that have just been drowned in oyster sauce, cumin, and assorted herbs
8.
Mix well and marinate for 20 minutes
9.
Line the air fryer basket with tin foil, put the marinated lamb chops one by one, and try not to stack them
10.
Preheat the air fryer, 200 degrees, put it in the frying basket, 5 minutes
11.
Time is up, the fragrant smells out of the pot
12.
Place it on a plate and garnish with blanched carrot slices and broccoli
13.
The white radish and mutton soup in the electric pressure cooker is also out, sprinkled with a few medlars for decoration.
Tips:
If you don’t like oyster sauce, use barbecue sauce! If you don’t eat lamb chops, you can also use pork chops! It is not necessary to add white radish to the soup, you can add various ingredients that are suitable for making soup with lamb according to your preferences.
