Xinjiang Large Plate Lamb Chops

Name: Xinjiang Large Plate Lamb Chops
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 700g Lamb chops; Some Vegetable oil; Some salt; 5g ginger; 2g Peppercorns; 1 piece Tsaoko

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

I eat the large plate of lamb chops at my friend’s house. It is the fried lamb chops that is very commonly used in Xinjiang, and then stir-fried with peppercorns, spicy skin and other seasonings to create a fragrance, and then burn it out. The taste is really strong. , Is the authentic Xinjiang flavor large pieces of lamb chops spicy appetizer and enjoyable. After eating at a friend’s house that time, we also discussed why I didn’t eat this dish in the restaurant. My friends said that this large plate of lamb chops is generally made by the family, and the restaurant usually has a lot of hand-caught meat, but There are many restaurants now, especially the special restaurants specializing in Xinjiang large dishes, where Xinjiang has all kinds of special large dishes.

Ingredients

700g Lamb Chops
Some Vegetable Oil
Some Salt
5g Ginger
2g Peppercorns
1 piece Tsaoko

Xinjiang Large Plate Lamb Chops

1. Main ingredients: lamb chops. Accessories: vegetable oil, salt, spicy skin, onion, peppercorns, grass fruit, green pepper, ginger, dark soy sauce

2. Wash the green pepper and cut into pieces, and cut the onion into pieces

3. Wash the spicy skin with bubbles, cut into sections, and slice ginger

4. Wash lamb chops and cut into pieces

5. In a pot under cold water, blanch and boil to remove and drain the water

6. Heat the pan with cold oil, heat 70% of the oil and stir-fry the lamb chops for moisture and flavor

7. Add soy sauce and stir fry evenly

8. Add spicy peel, grass fruit, peppercorns, ginger

9. Stir fry the aroma

10. Add water and salt to a boil, turn to a low heat and boil for about 40 minutes

11. Add salt, onion, green pepper, garlic and stir fry evenly

12. Just collect the juice on the fire

Tips:
Lamb chops must be stir-fried dry, add water, the moisture will not dry, the flavor will not enter the meat, and the meat will not smell, the meat will not be delicious, slow fire, if it is lamb lamb chops Ripe in 30 minutes