Recipe of pan-fried New Zealand lamb chops with vegetables and rice

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  1. In a large bowl, put 2 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, 1/3 chopped green onion, 1/3 Grate a piece of ginger into pureed ginger, add 100 ml of stock, mix and stir to form a sauce.

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  2. Marinate the New Zealand lamb chops in a bowl and fully massage the lamb Arrange so that the sauce fully contacts the meat and absorbs the flavor.

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  3. Heat the oil pan over low heat and fry slowly for 15 minutes.Fry until the surface is browned.

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  4. Add 200 ml of broth to the pot and cook over low heat for 5 seconds - 7 minutes.During this period, use a spoon to ladle the soup in the pot and pour it evenly on the lamb chops so that it can be heated evenly and fully absorb the soup.After cooking, take it out and set aside.

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  5.Add the remaining 100 ml of broth into the pot and add 8 rapeseeds, cover and simmer for 5 minutes, take out and set aside.

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  6. The soup base is over high heat to reduce the juice, stir the lamb along the edge of the pot Drain the juice to avoid burning the pan.While the soup base is cooking, put the rapeseed and rice on a plate.Place a bowl of rice in the middle of the plate, turn it upside down, and arrange the rapeseed into a flower shape.

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  7.Add 3 tablespoons of water starch and simmer the soup until thick thick.

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  8. Cut the lamb chops along the rib gaps.

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  9. Place the lamb chops on the rapeseed, arrange them into a flower shape, and pour Serve with the cooked soup.

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  10.Done! ! ! start! ! !