Mutton
1.
Prepared ingredients.
2.
Spices ready.
3.
Soak the lamb chops in clean water for 2 hours, changing the water twice.
4.
Replace the soaked lamb chops with water, add all the spices, green onions, ginger, dark soy sauce, light soy sauce, cooking wine, and salt to boil and simmer for about 50 minutes.
5.
Remove the cooked lamb to dry the surface water.
6.
Finely chop onion, ginger, green onion, coriander, and dried chili.
7.
Heat the pan with cold oil, and fry the lamb chops on a medium-low heat for a few minutes until they have a hard shell on the surface.
8.
Leave a little oil in the pan for directly frying lamb chops, (pour out the rest), stir-fry minced ginger, chili, and minced onions for a fragrance, and the onions become transparent.
9.
Add lamb chops, stir fry evenly with a little soy sauce.
10.
Add coriander and stir-fry the cooked sesame seeds evenly.
11.
The lamb chops that are tender on the outside and tender on the inside are ready.
Tips:
1. Soaking lamb chops in clear water is to remove the blood in the lamb chops and remove the smell of mutton.
2. Do not cook the lamb chops for too long, because the lamb chops that are too crispy will be easily broken after processing. It is best to soak the marinated lamb for another night to make it more delicious.
