Today's gourmets bring you a dish of garlic crispy lamb with bones, the main ingredient is the boned lamb but also need coriander, garlic slices, peppers
Next cut the lamb into small pieces, and blanch the water for about three minutes after the next pot is boiled.
Then fish out the lamb and put some salt, put the salt into the pressure cooker in advance, it is easy to let the meat taste salt, and the pressure cooker presses for twenty minutes
After fishing out, cut the garlic slices to prepare the ginger, peppercorns, fresh peppers, put all the garlic slices and peppers, lamb together under the pot.
During the simmering process, the excess oil is removed and fried for about seven or eight minutes, leaving behind a dry and fragrant taste.
In the process of dry sautéing, the coriander is cut into a pot and added a little sesame oil, finished out of the pot, the pepper flavor garlic flavor is very rich, the meat is crispy and tender and dry.