1. Rinse the lamb ribs in boiling water, marinate in white brine for 30 minutes, and take out.
2. Place the lamb chops on a baking tray, put them in an oven with a temperature controlled at 300°C and 150°C, bake for 5 minutes, take out and brush with raw oil (or chili oil can be brushed on request), and bake for another 3 minutes, sprinkle Top with cumin powder and white sesame seeds and place them on a plate with lettuce.
3. Knock the eggs into a bowl, add 10 grams of homemade barbecue sauce and light soy sauce, mix thoroughly, and spread on the lamb chops.
4. Homemade white brine raw chicken 300g, pig bone 1kg, pig skin (scraped) 500g.
5. Ingredient A (120 grams each of ginger slices and scallion chunks, 50 grams each of Erjintiao chili, Beijing Erguotou, 45 grams of salt, 100 grams of monosodium glutamate), Ingredient B (10 grams each of star anise, sana, and white pepper, 15 grams of pepper, grass 5 grams each of fruit, cumin and alpinia, 3 grams each of cloves and licorice)
6. Cut the bones of the pig tube, cut the chicken into large pieces, wash the pigskin, boil it in water, and rinse with cold water. Put 8 kilograms of water in the soup pot. After the high heat is brought to a boil, add boiled water pig bones, chicken, and pig skin to a boil, skim off the foam, change to a low heat and simmer for 3 hours, filter to remove slag and leave the soup, add ingredient A Mix thoroughly. After soaking ingredient B in boiling water for 10 minutes, drain the water, wrap it with gauze to form a medicine packet, put it in a soup pot and simmer for 3 hours on low heat to form a stewed soup. Boil the lamb chops in the water, rinse, put them in the brine soup and marinate for 40 minutes, soak for 20 minutes from the fire, take out and dry.
7. Homemade barbecue sauce ginger, green onion, garlic 150g, chili sauce 630g, Lee Kum Kee garlic chili sauce 225g, monosodium glutamate 40g, red vinegar 70g, Huadiao wine 150g, cheese powder 80g, chili powder, cumin 50 grams each, Maggi fresh chicken powder, 70 g honey, barbecue ingredients (available in dry goods stores), 250 g Maggi fresh sauce, sesame paste, rose wine each, and 500 g sesame oil. Use a grinder to mix the ginger, onion, and garlic into the powder, add the remaining ingredients and mix into a puree, keep it fresh in the fresh-keeping refrigerator, take appropriate amount when using it
