Sour sauce for lamb chops
By VicentaLakin
More recently, the lowest temperature in Harbin is at 29 degrees below zero. The lamb has traditionally been used as one of the most important food items for the winter. The frequent consumption of lamb in the cold winters can help to repair the damage, promote blood circulation and increase resilience to the cold. The heat of the lamb is warm, it's warm, it's warm, it's warm and it's cold for the winter. It's good to use the sour stew. It's oily. It's perfect for lamb chops. Let's start with the little chops, so we can get rid of the fat oil. The sour sauce is much less greasy. There's soup and water. It's warm。
Recipe Recommendations
- lamb cutlets 1000g
- sauerkraut an
- salad oil appropriate amount
- pepper two spoons
- green onion appropriate amount
- Jiang appropriate amount
- cooking wine three scoops
- salt appropriate amount
- sour and salty
- stewed
- three-quarters of an hour
- simple
Steps for Sour sauce for lamb chops
1
The lamb's little charge is under the water
2
Sheep, salt, 10 minutes to boil in a high-pressure pan
3
I'll wash the sour
4
It's nice to have a blade on the kitchen
5
Cut the sour, if you don't like it too much. You can use the water for a few minutes
6
Sliced sour, squeezed out water with tight hands
7
Hot onion onion
8
And some soup for lamb chops
9
Cook two minutes of sour sauce in a row. I'll cook for another 10 minutesSour sauce for lamb chops Make Tips
1. The sauerkraut is salty, so be careful with the salt.
2. Adding the pork ribs later yields a better texture.