◇ Put the lamb ribs (2 ribs, thickness 5cm) in a vacuum bag after seasoning and massage, pour in oil and spices and vacuum ◇ Refrigerate and marinate for at least 3 hours before making, do not stack and press when storing ◇ Before low-temperature steaming, put the vacuum bag at room temperature in advance, and then start to make more accurate ◇ Shufei completes direct frying and roasting without refrigeration to cool down, avoiding blood loss and heat inside and outside ◇ Adsorb surface moisture before frying, the drier the surface, the better the coloring effect ◇ Preheat the frying pan, quickly fry the lamb ribs, and the cut surface will be evenly pink