A lamb stew
By VicentaLakin
The lamb is a meat meal that Northeast people often eat in the winter, which is so good, so good, so soft, so little fat and cholesterol, so easy to digest, so it's one of the most important foods for winter. Eating it in the winter can make up, promote the blood cycle, increase the strength of the cold, and increase the amount of lamb
Recipe Recommendations
- mutton 500 grams
- white radish art. 1
- green radish 1 segment
- red dates of 4
- refined salt small amount
- octagonal of 2
- grass fruit one
- tangerine peel small amount
- cooking wine small amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for A lamb stew
1
Main. Lamb, white, radish
2
Onion
3
Fever
4
A radish cutter
5
The lamb is cut into big pieces
6
With a few white carrots and a hole
7
The lamb goes down in the cold with the radish, and when it's burned, you get the lamb, and the rest goes down
8
Add vegetable oil to the pot
9
We'll have lamb
10
加入Fever继续煸炒
11
The water's not meat, because the lamb's gonna be roasted for a long time
12
Into the casserole, turn the fire and cook for about an hour
13
Down the radish
14
Precise salt, stew for about 15 minutes, radish ripe and chicken fine
15
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