Lamb fire pot
By VicentaLakin
In winter, we sometimes buy some lamb home. Eating lamb and watching TV, it's a good winter! But with a lot of lamb, there's always a side corner, a chewy and oily part that doesn't have to be thrown away now! We used to make the pans! Every time we eat a hot pot, we'll have meat on the bottom and it'll be a pot with meat on the bottom
Recipe Recommendations
- mutton appropriate amount
- onion a
- Jiang 4-5 sheet
- coriander appropriate amount
- cinnamon two small pieces
- octagonal
- geranyl
- pepper appropriate amount
- dried chili appropriate amount
- grass fruit a
- kaempferol two pieces
- Baiqi two pieces
- clove 4-5 a
- Baikou a
- bibo two
- Fructus amomi the 3
- Caokou a
- white pepper grains appropriate amount
- bean curd appropriate amount
- sesame paste appropriate amount
- garlic appropriate amount
- chili noodles appropriate amount
- salt appropriate amount
Steps for Lamb fire pot
1
The edges of the lamb are cut to clean the water for about an hour, and then the rollers burn to color
2
The spices, the ginger chips, and the peppers
3
It's the lamb that runs through the water, it's oily
4
'Cause I'm a hothead, so I'll just have to fire the pepper noodles
5
Then you can put onions, boil with water, and then you can roll for about 20 minutes, and if you can, you can pull the slag out, and you can get another pot, and the fire will boil in the middle
6
I poured garlic paste with hot oil, sesame sauce and tofu milk with water, and cut onions and spices
7
Slice the lamb, cut the vegetables you like, and you can come to the table