-
1
Soak the butterfly mutton chops in water with bleeding water. -
2
Add Sichuan peppercorns, cinnamon and ginger and cook over low heat for about half an hour until the lamb chops are cooked. -
3
Remove the cooked lamb chops from the soup. -
4
Pour the barbecue ingredients, cooking oil, rice wine and cumin powder into a bowl and stir evenly. For the barbecue sauce, I use Orleans flavor. -
5
Brush the cooked lamb chops evenly with the barbecue sauce on both sides. Marinate in the refrigerator for about ten hours. -
6
The surface of the marinated lamb chops is brushed with a layer of barbecue again. -
7
Use a frying pan, heat it and add the lamb chops and fry for about two minutes. -
8
Turn over and fry for another two to three minutes. -
9
Add onion pieces. Brush the roast meat again and cook for one to two minutes. -
10
The fried butterfly lamb chops are on the table.
Tips
I used the method of boiling first and then frying. This method is especially suitable for novices. The fried lamb chops are very soft and will not become old.