Smoky leg
By VicentaLakin
The best thing I can remember is the calves of the U.N. Monk's home, and this year he's got another box, enough for months! The sheep under the green grass in the blue sky, eating grass, drinking water from the spring... ..the lamb is fresh and tender, and it feels like only the lamb over there is really eating meat.
Recipe Recommendations
- lamb shank of 4
- green onions 2 length
- garlic appropriate amount
- aniseed of 2
- cumin appropriate amount
- geranyl 1 tablet
- cinnamon half
- cooking wine a little
- pepper appropriate amount
- soy sauce a little
- soy sauce a little
- old brine appropriate amount
- salt appropriate amount
- red yeast rice appropriate amount
- Jiang 3 tablets
- salty and fresh
- halogen
- an hour
- ordinary
Steps for Smoky leg
1
The lamb's calves are unfrozen
2
Cut it open in the middle and go to blood
3
It's cold
4
In the pressure pan
5
Add water in the high-pressure pan, add all the food in the ingredients, cover the lids, and set up the cow's and goat's
6
Squeeze the calf's calves
7
A map of the calf's calves
8
Completed Chart
9
Completed Chart
10
Completed Chart