It's a good taste for lamb
By VicentaLakin
The lamb is mildly replete and is best eaten in winter。
Recipe Recommendations
- lamb leg 1000 grams
- white radish 100 grams
- Chinese cabbage 400 grams
- green garlic 30 grams
- yellow wine 200 grams
- brown sugar 60 grams
- Weijixian soy sauce 100 grams
- ginger 50 grams
- dried chili 2 grams
- salt 3 grams
- scorched jujube 15 grams
- pepper 2 grams
- salty and fresh
- burn
- several hours
- ordinary
Steps for It's a good taste for lamb
1
Get ready for lamb。
2
Cut the bones, cut the pieces。
3
Ginger chips, carrots and 40 grams of yellow wine。
4
Put it in the leg and the bone burn. Clean up the blood。
5
Get the lamb and leg meat and put it in the pressure pan with ginger and pepper。
6
Add the remaining yellow wine。
7
Add red sugar。
8
Add date。
9
Add very fresh sauce。
10
Add two little bowls of water。
11
Cover the pressure pot, boil it for 15 minutes, ten minutes。
12
Cut the garlic part。
13
Cut the cabbage。
14
Put the roasted ham in the frying pan, and the fire gathers juice。
15
It's three minutes in a cabbage. Finally put garlic and pepper in the mix。It's a good taste for lamb Make Tips
1. Adding radish chunks when blanching lamb is a good way to remove the gamey smell.
2. When blanching lamb, make sure to skim off the blood scum completely.
3. Finally, using a clay pot retains heat better, making it suitable for this season.