Roasting method of lamb chops

condiments

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Mutton 1 kg

condiment

salt

2 grams

soybean

12g

monosodium glutamate

5 grams

sesame oil

70 grams

Chinese prickly ash powder

2 grams

chilli powder

1 g

Method for roasting lamb chops

1. Wash the mutton and cut it into cubes 3 cm square and 0.6 cm thick. Use silver string or iron string to wear, usually 7 ~ 8 pieces in a string.

2. Add 2 grams of monosodium glutamate to the soy sauce and mix well. Mix Zanthoxylum bungeanum powder, Zanthoxylum bungeanum pow, salt, and monosodium glutamate, and stirring uniformly to obtain salt and pepper.

3. Roast mutton kebabs on low heat. When roasting, brush the prepared soy sauce evenly on the meat for 2 ~ 3 times, and sprinkle with salt and pepper evenly. Bake for 2 ~ 3 minutes. When the meat is sauce yellow, turn it over and bake the other side in the same way.

4. Brush the sesame oil after baking on both sides, and set the plate with the skewers.

5. After the shredded onion is baked soft, spread the meat and onion on the parsley section and continue to turn over. When the meat is roasted to white (the beef is purple), put it on a plate. Can be served with sesame seed cake, pancake, sugar garlic or fresh cucumber.

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Cuisine characteristics

Bright-colored sauces and butter are tender, spicy and mellow, with unique and special flavor, tender, roasted with special roasted seeds and nuts, with complete and varied seasonings, mellow and beautiful meat.