I don't know
By VicentaLakin
The most common lamb gravy in the winter, quick handing, fragrance, very good meal. Although the dishes are common, each family has its own practices, which are considered “private”. My approach — blow the lamb first, then the onions — let the lamb be tender and the onions sweet, and the salted lamb is not fragrance. I'll see what I can do
Recipe Recommendations
- lamb shank 300g
- scallion white 2 pieces
- pepper powder One-half teaspoon
- soy sauce 1.5 tablespoons
- starch 1 tablespoon
- garlic 5-merous
- white sugar 1 tablespoon
- cooking wine 2 tablespoons
- balsamic vinegar 1 teaspoon
- salt a little
- edible oil 2 tablespoons
- salty and fresh
- explosion
- ten minutes
- simple
Steps for I don't know
1
(a) The early leaching of the lamb with fresh water and the drying of water with kitchen paper or disinfected towels
2
Take off the spasm and cut the knife into thin pieces
3
(b) Add pepper powder, biopsy and starch
4
Grab it, pick it up for about 10 minutes
5
garlic cut to the end, onions slashed to about 5 cm long
6
(a) A frying pan, which, when hot, is fed with two large spoons of cooking oil, burns to 70 per cent of the heat, goes down into the lamb, slips quickly and turns into the lamb, and immediately produces controlled oil
7
Save the bottom oil in the pot. You can add some more oil. Down in the garlic paste, little fire fragrance
8
(b) Entering onions and continuing to fry the little onions until the little onion softs smell
9
(b) Down into lamb, with the introduction of sugar and wine, the turn of the fire, and the rapid simulator
10
Finally add vinegar
11
Add a little bit of salt, double-fried, that's all。