Hand-torn lamb chops, crispy and crispy, golden in color, atmospheric

Hand-torn lamb chops

Lamb chops through the four steps of blanching, brine, soaking and frying, the color of the dish is golden, the appearance is atmospheric, the taste is crispy on the outside, and the inside is soft and tender.

Batch prefabrication: 1. After the lamb chops are thawed, they are placed under the fine water for about 4 hours, drained into boiling water, add onion and ginger, cooking wine and blanch the foam, and then tear off the surface fat. 2. Drain the sheep into the brine soup, turn the heat on high heat and reduce the heat for 30 minutes, then soak for another 30 minutes after turning off the heat, remove and let cool.

Cooking process: 1. Each slice of brine lamb chops weighs about 650 grams, after trimming the edges, change the knife to a "bergamot", soak in 60% hot oil for 2 minutes to set the shape, after fishing out, the oil temperature will be raised to 80%, and then re-fry the lamb chops until the skin is crispy, and after fishing out, the surface is evenly sprinkled with good Turkish flavor seasonings of about 15 grams. 2. Put the lamb chops on a plate, sprinkle 8 grams of chopped chives, 3 grams of minced garlic, and 2 grams of red peppercorns to serve. Make brine: 1. Smash the broken lamb stick bone 10 kg, chicken skeleton 7 kg, old chicken 5 kg rinsed into boiling water to remove foam, rinsed and put into a stainless steel bucket, add 50 kg of water on high heat and boil over medium heat for 4 hours, about 30 kg of broth after slagging. 2. Star anise 30 g, cumin 25 g, grass fruit (broken) 25 g, dried red pepper festival 25 g, bai zhi 20 g, galangal 20 g, mountain chestnut 20 g, cumin 15 g, coriander 15 g, dried safflower pepper 15 g, cinnamon 15 g, licorice 15 g, white cardamom 10 g, sand kernel 10 g, coriander seed 10 g, monk fruit 2 soaked in water for 30 minutes, fished out into a gauze bag to form a spice packet. 3. Heat 800 grams of salad oil to 40% heat, 200 grams of onion blocks, 200 grams of dried shallots, 150 grams of coriander stalks, 100 grams of ginger slices and fry until brown, fish out the residue into a gauze bag that is, vegetable material, and the rest is vegetable oil. 4. Put spice packets and vegetable packets in the broth, add 1000 grams of salt, 500 grams of soy sauce, 200 grams of monosodium glutamate, 200 grams of rock sugar, turn the heat to low and cook for 30 minutes, add the appropriate amount of sugar to make the brine soup golden red, pour in the remaining vegetable oil in step 3.

Technical key: 1. When brineing lamb chops, it is necessary to press a heavy object to make it fully flavorful in the soup; the soaking time should not be too long, so as to avoid the loss of raw meat and affect the taste. 2. Do not change the knife immediately after fishing out the lamb chops from the brine soup, so as not to cause the "hot expansion and cold contraction" to cause the finished dish to sell out not full enough.