Health benefits
Dried mushrooms: strengthen the spleen
Pepper: nourish blood, protect teeth, protect bones
Zanthoxylum bungeanum: dehumidify, dehumidify
Ingredients
Lamb neck chop ( 500g ) | |
Oil ( 10 grams ) | Salt ( One teaspoon ) |
Sichuan peppercorn powder ( appropriate amount ) | Pepper ( appropriate amount ) |
Water starch (appropriate amount) | Zanthoxylum bungeanum ( 5 grams ) |
How to make lamb neck chops
1.Prepare materials
2. Wash the lamb neck chops with pepper water , rub a little salt and pepper on both sides and marinate for fifteen minutes
3. Soak dried mushrooms in advance Cut into cubes
4. Heat oil in a pan, add lamb chops and fry over low heat
5. Fry for about four or five minutes, then fry the other side for the same amount of time
7.Heat a small pot, add oil and stir-fry the mushrooms until fragrant
8.Add half a bowl of water to boil, add pepper, pour in water starch to thicken the juice
9. Place the fried lamb chops on a plate and pour in the gravy
6.Sprinkle in the pepper powder and continue frying until there is no bleeding on both sides
Tips
Frying lamb chops requires patience.Fry them over low heat.Fry them alternately on both sides.The frying time needs to be The same length, frying for about 20 minutes until golden brown on both sides.As long as there is no bleeding in the middle and a knife and fork can be inserted gently, it is done.
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