Soy lambs
By VicentaLakin
In winter, lamb is fed with the dual effects of refilling and chilling, and it is hailed as the refilling of winter. The heat of the lamb, which is warm, replete with venom, regenerative with an appetite, is referred to in this draft as a warm supplement to the Zhenyang and the blood of the blood. It contains abundant fats, vitamins, calcium, phosphorus, iron, etc., especially calcium, iron, which significantly exceed the levels of beef and pork, and low cholesterol levels, which are the best food to feed the body。
Recipe Recommendations
- lamb leg one
- dried chili of 3
- octagonal of 2
- dried yellow sauce 1 scoop
- soy sauce 1 scoop
- cooking wine 1 scoop
- geranyl of 2
- salt appropriate amount
- onion 1 segment
- Jiang 1 block
- pepper appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Soy lambs
1
The sheep's legs go down and wash up
2
Slice a piece of ginger slice
3
Stand by for the eight horns and a large spoon of mayo
4
With the right amount of oil in the pot, he'll heat up the onion
5
It smells like mayo
6
More water to burn
7
Put your leg in the pressure pan
8
The boiling water pours into the high-pressure pan and adds wine
9
Old smoke
10
Chassing leaves. Cover the lid, burn the air and turn the fire on for about 15 minutes
11
The leg of the sheep goes back to the frying pan with a proper amount of salt
12
Completed Chart