Fried lamb and butterfly steak

Fried lamb and butterfly steak

Introduction:

"Sheep butterfly steak is the tender steak of sheep. It's named after the shape of a butterfly. Its meat is fresh and tender, and it's fat and thin. I used daxida's spicy barbecue sauce to marinate it, and added a certain proportion of wine and spices to cook it. There is no smell of mutton, and it is very delicious. I choose lambs of 6-8 months of childbearing age from Inner Mongolia prairie as raw materials. After cooling and removing acid, they are taken from 5-11 ribs of sheep and packaged in vacuum. Its meat is tender, delicate, delicious, high protein, low fat, rich in calcium, iron and other minerals and essential amino acids, easy to absorb. Suitable for frying, frying and baking

Production steps:

Step 1: prepare the butterfly steak.

Wash the rosemary and marinate on both sides for 20 minutes

Step 3: add the barbecue sauce and marinate for 20 minutes.

Step 4: prepare garlic, cut carrot into small strips, wash broccoli and break into small pieces.

Step 5: add some olive oil into the frying pan and add garlic.

Step 6: at the same time, add the pickled sheep butterfly steak.

Step 7: fry over high heat and seal the gravy.

Step 8: turn the heat down and fry until both sides are golden. Then add the carrot sticks and fry for a while. Then sprinkle the butterfly row with cumin granules, and fry it out.

Step 9: blanch the broccoli.

Step 10: put the blanched broccoli and fried carrot butterfly on the plate to enjoy

Materials required:

Butterfly steak: 4 pieces

Garlic: right amount

Broccoli: moderate

Moderate amount: carrot

Daxida barbecue sauce: right amount

Cumin granules: moderate amount

Crushed rosemary: right amount

Wine: moderate

Olive oil: right amount

Note: if you are afraid that the frying is not mature enough, you can put it into the oven 200 degrees for about 10 minutes

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy