Onion and lamb
By VicentaLakin
Honey's home is northwest, and northwest lamb is good. Well, no way, it's nothing like Shanghai. So the family receives a lot of cattle and goats from there every year. And this onion bursted into greasy lamb, which is our family's traditional lamb – more frequently on the table than red lamb, lamb soup, roasted lamb, etc. And as for the way it works, hey, I've got the chef's real story: the husband's third uncle's cooking is so delicious that he can't even make a beef knife to cut his face outside... This dish is hot, and my husband doesn't have to say it, and I'm a Shanghai girl who eats it better than him. People who have seen me eat spicy and say, "Are you from Shanghai?" If you can't eat spicy, you can't let it go
Recipe Recommendations
- mutton hind leg 250g
- onion one
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- oil appropriate amount
- starch 1 scoop
- cumin powder 3 tablespoons
- cumin 1 scoop
- pepper powder 2 tablespoons
- chili powder 2 tablespoons
- salt 1 scoop
- garlic 1 clove
- chives appropriate amount
- dried chili several
Steps for Onion and lamb
1
Frozen lamb is taken out and placed slightly soft, sliced. Don't freeze the whole water. It's too soft to cut. It's thin。
2
The cut lamb slices were immersed in water for several hours and bleeding water. We'll have to change water several times。
3
When the water came out of the water, it dried up and poured into a spoon of wine, a spoon of raw wine, a spoon of raw powder, a spoon of oil, a spoon of starch, and tweaked and properly massaged, so that the sauce was absorbed by the lamb. Then put it aside for 20 minutes。
4
An onion cut small pieces。
5
Garlic slices, onion slices。
6
There was no water and no oil in the pot, and a small fragrance of fire was put into it. There's a fragrance that floats out and comes out for backup. The whole time is short. Don't wait for the color change。
7
It's oily and hot, and it's hot, and it's fried with good onions。
8
Add a spoon of salt and fry it to the onion, soften it. Onions don't have lamb salt, so here's the salt for the onions first
9
The hot pots are then cold oil (after the hot pots, when they are put in oil, then when they do not wait for the hots to go straight to the food, the so-called hot pot, cold oil) and are then put in onions, garlic, dry peppers and pre-sorts, and they are set on fire。
10
And when the scent comes out, it's put in the pickled lamb slices, and the fire goes out。
11
Add two spoons of powder, two spoons of pepper powder, two spoons of pepper powder。
12
Finally add a spoonful of salt, evenly folded。
13
It's a very short-duration process, fast, and it'll soon be dyed. It won't last long, it won't be easy to eat。
14
Get out of the pan and put onions。