Description:The style of cooking is classified: Sichuan Cuisine | Mutton | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: 400 of lamb chop, white turnip 40, Sichuan... Fragrant mini lamb chop in Sichuan Province

• The style of cooking is classified: Sichuan Cuisine | Mutton | Suit the taste of both old and young
• Taste: Salty
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: 400 of lamb chop, white turnip 40, Sichuan do 25 of hot pepper, spring onions, ginger, garlic, onion respectively 10 grams
• Condiment: 20 grams of salad oil, 10 grams of sesame oil, 10 grams of salt
• The fragrant mini lamb chop method in Sichuan Province:
• 1.Cut the lamb chop into 6 on average, pickle it for 10 minutes with spring onions, ginger, garlic and hot pepper.
  2.Light a fire, add a little oil into pan, treat oil warm-heat evil, discharge the sheep while entering the pan to fry and is familiar with.
  3.The hot pepper is put into pan and fried fragrantly to do Sichuan, spread it on the lamb chop.
  
• Note:
• Fry lamb chop, can with appropriate to add claret, lamb chop produced to fry have pleasant red wine fragrance like this in pan.