Smoked lamb chops
This is one of the representative dishes of linqing's "fir smoking" method, the selection of ingredients is more stringent, it needs to be made of locally produced goats, its specifications are more than two teeth, less than four teeth, weighing about 40 kg of ewe, too small to be too tender meat. If the physique is too large, the flesh will be hairy.
Batch prefabrication: 1. Chop 5 kg of goat chops into 8 cm square chunks, pan in cold water and set aside. 2. Wash away the surface floating soil under the running water, put it into a gauze bag, put it into a pressure cooker, add 10 pieces of shallots and ginger slices to 10 grams, add 100 grams of shallots and ginger slices. 3. Pour in the wok of lamb chops, add water has not passed, adjust the salt, MSG each appropriate amount, two pots of white wine about 50 grams, boil and pour into the pressure cooker, steam and press for 20 minutes, no need to simmer, steam open the lid fished out, trim off the excess fat part, divided into five parts, sealed and refrigerated for later.
Cooking process: 1. Take a lamb chop and microwave it back to heat up. 2. Pad tin foil in the pot, sprinkle with sugar, fir sawdust, put in the operator, spread the lamb chops, buckle the lid and heat until there is smoke, smoke for about 2 to 3 minutes, when the lamb chops are golden in color, brush a layer of sesame oil and plate.
Features: fat but not greasy, not fishy, not fishy, with a unique aroma when serving.
Technical key: lamb chops are pressed for 20 minutes and then quickly opened and fished out, without soaking, so as not to lose the taste of the tendons, so the salty mouth of the soup should be adjusted heavily, so that the raw materials can quickly taste.
![Cool down to eat more meat, at home roast lamb chops method is simple and flavorful, cold is the most appropriate, really fragrant [roast lamb chops][fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)