Red lamb
By VicentaLakin
As they used to say, "Autumn and winter lambs race for gold." lamb, fine meat, rich vitamins and proteins. Fats, cholesterol are low. The sheep's fragrance and warmness, which are strong kidneys, warm colds and acne blood, are the best foods to feed in autumn and winter。
Recipe Recommendations
- mutton 600 grams
- dried red pepper of 3
- ginger appropriate amount
- Beijing onion appropriate amount
- pepper appropriate amount
- octagonal of 2
- cinnamon 1 small piece
- geranyl 2 tablets
- grass fruit one
- coriander two
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- Pi County bean paste 2 tsp
- soybean paste 1 teaspoon
- white sugar 1 teaspoon
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Red lamb
1
600 grams of lamb, cut the pieces, wash the blood。
2
The lamb is cold and boiled. After extraction, clean up and control dry moisture. Prepare the required fabric for the material table。
3
The stew boiler heats up an appropriate amount of salad oil。
4
It's hot, it's in soy sauce and soy sauce, it's fried, red oil。
5
Put all the spices and the onions and the ginger fragrance。
6
The lambs were put in the water, and they were even。
7
After a proper amount of open water has been put into a suitable quantity of yellow wine, old smoke, raw smoke, and white sugar, the fire has turned into a small fire stew for about an hour。
8
lamb stew for an hour, about eight percent ripe. With a proper amount of salt, it'll be roasted to the ground。
9
Bring out a proper fragrance。