Red lamb
By VicentaLakin
The red lamb is a local specialty in the middle of the country, which is made up of fresh meat and savory soup. It's a very dignified meal. The lamb tastes hot, warm, warm, clean, able to protect the wind, to make up for the body, which is best suited for winter food, so it is called winter supplements. In this time of spring and cold, the flesh of the lamb is used to make up the body, to make up the cold, to make up for the cold, to make up for the warm blood, to make the beauty look, to improve the immune effect, and to say that the people want to live long enough to eat the lamb. The lamb made today is an improved version, and the cat thinks it's good color, but the entrance is a little greasy, using ketchup to add a little color to the selection, adding red velvet, and a little fragrance to the taste of fresh and fresh。
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Red lamb
1
Sheep chopping, two hours of water bathing, removing blood water, potatoes and carrots, onion slices, onions knots, ginger slices。
2
It's hot, it's hot, it's oily, and it's fried to a bit of gold。
3
Chon onions into the casserole。
4
Sprinkle the wine along the pot。
5
Add a proper amount of open water and transfer salt, sugar, raw, red sauce and ketchup。
6
The fire rolls and turns the fire into a fire for 15 minutes。
7
Potatoes, carrots in the pot so that the fork can fit easily。
8
I'll put onion chips in the end