Lamb leg meat
By VicentaLakin
In early November, Guangdong was as hot as summer. Is this winter? I don't care about the heat. I went to the supermarket today to buy a fresh leg of lamb. The lamb is well nourished and most suitable for winter food, a winter supplement. It can keep the wind cold and make up for the body. Anemia, post-partum haemorrhage, abdominal pain, abdominal palpitation and renal receptivity are the saints of beauty for the ladies and the gospel for the men. It's better than any oral fluid, and now there's too many fake health products in the market, and it's more reassuring to eat and make it yourself。
Recipe Recommendations
Steps for Lamb leg meat
1
Let's clean up the leg meat
2
Scratch clean leg meat into pieces, prepare all the material, clean it。
3
Cut the sugar cane into a little bit, and the ginger into a piece, so that the smell is easier to taste in the process. My population prefers horseshoes, so we use more material. And then there's water, so it's softer, it's easier to slice, and it's easier to absorb the sheep's smell, but I can eat it, too。
4
First, the peanut oil goes down to the oil pan, which can be lower, because the lamb's leg releases grease. It's 60-70% hot. Put the ginger chips in the pan
5
When the smell of the dried ginger chip came out, it poured all the lamb's leg into the oil pan, turning it over until it saw no drop of water。
6
Two spoons of rice wine, evenly, and once again, dry the meat
7
Two spoons of seafood sauce, two spoons of soy sauce, 1.5 spoons of sugar, and then a flat cut。
8
And pour in the oils, all of it。
9
A little more water
10
Then pour all the material in the oil pan into the pressure pot. If there is no pressure pot in the house, you can also use a boiler to put down the water from the lamb, try to keep the fire to a minimum, slow to 60 minutes, magnify the garlic seed for a few minutes。
11
Get the pressure pan to the hoof. Thirty-five minutes
12
Thirty-five minutes later, the lid is slowly opened, the whole kitchen is sprayed, the garlic seed is put in, the lid is put on for a minute, and it's ready to go. If there's too much juice in the pressure pot, you can pour the meat into the boiler and boil the water。