The lamb pelt
By VicentaLakin
Winter is a good season to eat lamb, which often helps to combat the cold. And the fat of the lamb melts at 40 degrees, and it's not fat. Every place eats lamb differently, and Suzhou likes white lamb and books。
Recipe Recommendations
- White stewed mutton 200 grams
- Mung bean vermicelli 200 grams
- garlic leaf 5 trees
- soy sauce 1 scoop
- salt 1 teaspoon
- sugar 0.5 teaspoon
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for The lamb pelt
1
Prepare the original green bean skin
2
Half a pound of lamb
3
It's a good amount of garlic
4
The boiler, it's a little less. I've got a lot of oil to make。
5
It's a platinum, salt, sugar when it's ready, just the amount of platinum, because the meat sold here tastes like salt。
6
When the skin is cooked, the lamb is added, and the garlic seed is boiled, so it can be loaded。
7
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