To make up the porridge
By VicentaLakin
The lamb's warm. Tastes nice and smooth. It's a patch. And Barbasil is also a meat food special to the Inner Mongolia region. It's a lot of practice to take a small piece of posterior meat cuttin, make a simple sauce and put it in a boiled porridge。
Recipe Recommendations
- lamb shank 30 grams
- Jiang art. 2
- onion 2 branches
- salty and fresh
- cook
- half an hour
- simple
Steps for To make up the porridge
1
Scratch of lamb leg graft, gin, halogenated juice, vine pepper oil, 13 fragrances, crumbs of ginger, onion, and pickled. It'll taste in 15 minutes. I'll use a spoon
2
Rice washes, cooks, and monitors the expansion of grains
3
It's about 10 minutes to boil, and it's half-cooked, and it'll put it in salted meat
4
Put the right amount of salt, medium fire. It's the same as the meat。
5
The finished product。