Splendid
By VicentaLakin
It's a little bad for the audience. There's a reason for "blast." Before liberation, the famous book artist Liu Bao had to eat lamb before the pie week. Pie Week estimates that Liu Po will all come here to eat the lamb, so let's finish the lamb and wait for Liu Po to eat it all. One day, Liu Po came late. Pie Week warmed up a few times, including lamb and meat. When Liu Po came, Pie Week tried to re-do the lamb, but Liu Po insisted on eating the lamb, which heated several times, so it was better. And that's how it works。
Recipe Recommendations
- lamb shank appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- rice vinegar appropriate amount
- sesame oil appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- green onions appropriate amount
- salty and fresh
- other
- three-quarters of an hour
- simple
Steps for Splendid
1
Let's show you something
2
Chess and garlic fragrances are cut off in the penis while their hands are not exposed to raw meat. Garlic slices. Stand by。
3
Use some garlic. Change the knife to ginger garlic。
4
Onions cut their eyes off。
5
Lamb leg slices
6
The thicker the meat tablet, the more the knife is。
7
From the left, vinegar (cooked before coming out of the pot), wine + sauce + pepper mixed juice (it's correct to put the three sauces in one place and make them simple at home), perfume oil (smelling after coming out)
8
Because of homemaking, steps from Jane. The cut meat is mixed with onions, fragrance root, and mixed with a little edible oil. No salt or other spices should be placed at this time. It's gonna break the onions, it's gonna stink。
9
The boiler's occupied, so use this. We can use pans, frying pans, cakes, etc. It's hot, with a little edible oil. Down into garlic, fragrance。
10
Down into lamb and onions. At this point, there is no need for a quick flip, until the temperature in the pot rises。
11
When the flesh is bloodless, wine, sauce and a small amount of pepper. Watch the temperature. I used the iron sheet thickness to spread the heat more slowly, so I've been adjusting it back and forth. During this period, the root of the spices was selected for disposal. It's been about 20 to 30 minutes, put in garlic chips, then cooked a little bit of rice vinegar, scrunches and spoons. Can't turn it off. Give me some perfume
12
The cuisine has a fragrance. Of course not. So when you're doing it, you have to be careful with the fire。