The peppers of lamb
By VicentaLakin
Now there's too much barbecuing out there, and every day I warn my son not to eat lamb in unreliable places, especially cheap ones. The lamb is expensive now, the cheap must be fake. I bought more than 40 bucks of lamb today, and I baked more than 10 of them。
Recipe Recommendations
- Sheep tenderloin 700g
- color pepper of 2
- cumin powder 20g
- pepper 2g
- spiced powder 2g
- salt 3g
- oyster sauce 20g
- chili powder appropriate amount
Steps for The peppers of lamb
1
I bought the lamby spinal meat. It's a small part. It's good at home. Cut off the skin-skinned cortex before the roast is soft, and then cut the square. I cut a bigger piece, and I had an addiction
2
Then salt, pepper powder, five chords, five grams of choreographed powder, and an hour or so of corset
3
It's made of lamb
4
I didn't buy a green one. A green one would be better. Look
5
We'll string up pepper and lamb。
6
All of them
7
You can make another sauce with chili oil, pelican oil and 5 grams of natural
8
Put some sauce on the surface
9
It's seven minutes, but it's about five minutes
10
It's a thin layer of oil on the taco. Put the lamb on it. Put the lid on it
11
About two minutes ago, it changed. Turn over
12
Two more minutes on the surface with powder and pepper powder
13
I'll turn it over and spread it all over again. I'll have it for about a minute