Red lamb
By VicentaLakin
The year of gladiators is beginning. The upper lamb. The lamb is the meat of my table. It's nice to have a pot, a big plate on the table, hot. Mimi likes big meat when she's cooking, he's meat-based, he's got a little ration, he's eating meat and drinking. Materials: lamb carrots and onion ginger and red dates: salt-sniffed, old-sniffed wine-smelling, fragrance peppers:
Recipe Recommendations
- mutton appropriate amount
- carrots a
- onion half a
- Jiang a
- red dates several
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- geranyl few slices
- Angelica dahurica two
- pepper few grains
- cinnamon a small piece
- pepper few grains
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red lamb
1
Material maps。
2
The lamb is sliced with onions of ginger and rinded with water, and the soup is kept and filtered. Mother's meat is mostly watered, and the raw soup of beef and lamb is usually left to filter。
3
Carrot cutters, onions cut, ginger slices。
4
Good meat wash。
5
Cook the raw soup and filter the spare。
6
Clean the pot, boil the oil, and make the onions transparent。
7
It can be added directly to the cooker's bowl by placing it in a raw old sugar salin。
8
Down into the lamb chops。
9
A little spice, a little spice, a little fragrance, but not a lot of soybeans。
10
Full and flat, boiled raw soup into the meat, half without meat, the fire breaks open, turns the platinum, covers the middle, avoids the drying of the soup, the amount of the soup is very much related to the pot, and the amount of the soup is self-controlled, preferably increased at a time, to avoid water in the middle。
11
The lamb will be fine, usually 10 minutes before the fire is closed, and carrots will continue to be cooked。
12
Before the fire closes, you can gather juice from the fire. Keep the fire open while collecting the juice, and it's flipping。