Fire the leg
By VicentaLakin
The lamb has a chilling effect and is particularly suitable for winter feeding. From winter to winter, the lamb on the table becomes the wind. In the middle of the year, meat is scarce in food purchases. When a hot-team of red lamb goes to the entrance of the table, a sweet fragrance spills over the mouth. And when the lamb slips into the stomach, the strange smell will remain in you for a long time. The Kaidong people have a unique love for the sheep, and their practices and eating methods are becoming more sophisticated, and the name of the sheep is becoming more and more popular. Special sheephouses are spread throughout the city, and even large cities such as Shanghai and Suzhou, the brand of the “Face of the Lamb” are visible and the business is on fire。
Recipe Recommendations
- lamb leg a
- cabbage 500G
- green radish a
- garlic sprouts 250g
- yellow wine 300ML
- Weijixian soy sauce 110ML
- brown sugar 80g
- Jiang 70g
- dried chili of 3
- salt appropriate amount
- red dates the 4
- pepper appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Fire the leg
1
Prepare a lamb leg, a little radish。
2
Blue radish cutters. 70 grams of ginger in two, half of the ginger with a knife to pine, ready for lamb with a green carrot。
3
Get ready for cooking, wine, etc。
4
The lamb was bled with fresh water and then cut to pieces with bones. The bone part can be broken by the master when he buys meat
5
Water in the pot, 20 grams of ginger, carrot and 50 grams of yellow wine。
6
Put leg and bone in the pot。
7
The water was boiled for three minutes, until the haemorrhagic shoals were fully released。
8
The leg of the sheep was washed clean and dried and placed in a high pressure pot。
9
Put the remaining ginger, dry pepper。
10
Put it in red sugar。
11
Add very fresh sauce。
12
Put the remaining yellow wine in。
13
Put it in dates and salt。
14
Add two bowls of water to the pot and put it on the fire。
15
The high-pressure pan and the hooded fire opened up, and then boiled for 15 minutes, and then shut down for 10 minutes。
16
The cabbage cut big。
17
Garlic slashes and cuts and slices。
18
It's a good lamb leg。
19
Put the roasted ham in the frying pan and the fire gathers juice for five minutes。
20
Put it in cabbage for 2-3 minutes。
21
Finally, we'll mix garlic seed and pepper。
22
Burning lamb on the table with red sugar date。Fire the leg Make Tips
Blanching the lamb leg meat with yellow wine, ginger, and carrot chunks is done to remove the gamey taste and enhance its aroma. The taste of this dish is truly mouth-watering.