Lamb Chop With Lemongrass/香茅羊扒

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羊扒1.5 磅

香茅1.5根

紫洋葱 1个

红葱头1 个

蒜头3-4粒

唐芹一小颗

在搅拌机里倒入1杯水加入香茅和蒜头打碎。料汁倒入切好的羊扒中再加1汤勺盐腌渍至少2-3小时。

在一炒锅中加入至少可以没过羊扒一半的油加热到大约6成热加入擦干的羊扒炸大概每面1.5分钟。 羊扒离油。等到油差不多再热到7-8成热时再把羊扒每面炸1分钟,离油拿起。

把油倒到另外的碗里只剩2汤勺,加入唐芹,洋葱和红葱头炒软大概3分钟加入羊扒加少量盐调味,起锅前沿锅边加入3汤勺的料酒。

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Lamb chop 1.5 lbs

Lemon grass 1.5 sticks

Purple Onion 1

Red shallot 1

Garlic 3-4 cloves

Chinese Celery a few stalks

Pour 1 cup of water in a blender then add the Lemongrass and garlic and blend. Pour the spiced water to the chopped lamb chops with1 tablespoon of salt then marinate for at least 2-3 hours.

Pour in a frying pan some vegetable oil that will cover at least half of the lamb chops. Heat up the oil to medium low heat and deep fry lamb chops (use a kitchen paper towel to dry the lamb chops) about 1.5 minutes per side. Take lamb Chops out of oil. Continue to heat up the oil until the oil is medium high heat then fry lamb chops again 1 minute per side.

Pour the oil into a bowl and only leave 2 tablespoons in the pan, add Chinese Celery, onion and red shallot stir fry until tender about 3 minutes add lamb chops and season with a pinch of salt to your taste, add 3 tablespoons wine on the edge of the pan before you transfer the lamb chops to a plate.

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