Routine lamb
By VicentaLakin
The prairie is fine, easy to digest and has high protein, low fat and higher phosphorus fat. The fat content of lamb is lower than that of pork and beef, and the cholesterol content is one of the cholesterol-cooled foods of winter. A common diet of lambs has the potential to compensate, renal yang and improve immunity。
Recipe Recommendations
- grassland mutton 400g
- ginger slices appropriate amount
Steps for Routine lamb
1
Get ready for food, wash up, cut up。
2
Savannah lamb wash, slice. It's in a plate with onions of ginger, wine, salt, odour, sugar and sodium。
3
Half of the boiler is pouring into the pot, it's burning into the savannah lamb, and it's hurried with chopsticks。
4
4. When the lamb changes colour, it is extracted, oil is poured out and a small amount of oil is left in the pot。
5
Put in good garlic and ginger paste。
6
It's pouring into the lamb, pouring into the pepper powder, making it even。
7
You can put the pick-up fragrance in and out of the pan。Routine lamb Make Tips
1. I chose Sajina grassland mutton, which is authentic grassland mutton; you can buy it on the Sajina Agriculture and Animal Husbandry website. 2. Cut the mutton into chunks, place them in water, and add some rice vinegar. Once it boils, remove the mutton and continue cooking; this helps eliminate the gamey smell. 3. If you don't like spicy food, you can omit the chili powder, but adding a little chili makes it taste better.