Old Beijing roast lamb chops with long aftertaste

Old Beijing roast lamb chops with long aftertaste

Introduction:

"Today, I chatted with faxiao. I recalled that when I graduated from high school, faxiao found a job near longfu temple. I had nothing to do and often went to play with her. There is a halal restaurant near her unit [Baikui laohao], which is often used by her. Roast mutton is the treasure of Baikui. It is red and bright in color, full of chewiness, crisp, tender and refreshing, fresh and plump, and tastes tender outside and tender inside, with a long aftertaste. I can't stand chatting. I haven't eaten meat for a long time. I happen to have lamb chops at home. I immediately take them out of the refrigerator and prepare to use lamb chops instead of meat to make an old Beijing roast lamb chops. Ha ha, you know that feeling. "

Production steps:

Step 1: prepare the lamb chops.

Step 2: prepare the accessories, Douchi, onion, ginger, Zanthoxylum, clove, cinnamon and star anise.

Step 3: soak the lamb chops with water for more than 2 hours, then soak the blood.

Step 4: soak the lamb chops, put them into the soup pot and add water.

Step 5: bring the fire to a boil and skim the snow with a spoon.

Step 6: add onion, ginger, star anise, cinnamon and clove.

Step 7: add lobster sauce and rock sugar, bring to a boil, turn to low heat and simmer for 30 minutes.

Step 8: add salt and simmer for 30 minutes, then take out and drain the soup.

Step 9: take another pot, add oil, heat up, add the stewed lamb chop, and deep fry until the skin of the lamb chop is crisp.

Step 10: Sprinkle with pepper salt, dip in food.

Materials required:

Lamb chop: 1000g

Douchi: right amount

Cinnamon: moderate

Clove: right amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Rock sugar: right amount

Soy sauce: right amount

Salt: right amount

Ginger: right amount

Note: when soaking the lamb chops, you need to change the water several times in the middle of the way to soak the blood. The stewing time can be adjusted according to the freshness and tenderness of lamb chops.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh