Hand-shredded lamb chops

Hand-torn lamb chops are beautiful in shape, crisp and delicious. Fat but not greasy, soft meat, no mutton smell. Practice: Cut each lamb chop into 5cm-long segments and marinate it with chives, ginger, refined salt, monosodium glutamate and cooking wine for 2 hours. Ginger and garlic seeds are minced, red pepper is cut into rice, and chives are cut into flowers. Add eggs, peanut butter, custard powder, chili sauce and dried starch to the marinated lamb chops and mix well for later use. Put the clean pot on a high fire, pour in vegetable oil, heat it to 60%, add the pulped lamb chops, soak and fry for 15 minutes, and when the surface is golden yellow, remove and drain the oil. Leave the bottom oil in the pan, add ginger, minced garlic and red pepper rice to stir fry until fragrant, pour in the fried lamb chops and stir fry a few times, pour in sesame oil, and put them in a dish neatly.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)