I'm the one who burned the lamb
By VicentaLakin
The cold is so cold that the body is well served by the consumption of some soft lamb. The lamb is the best of our local cuisine, which is used to eat the lamb, and the cuisine on our annual dinners, which is our favorite, with a little bit of sweetness。
Recipe Recommendations
- mutton 1500 grams
- white radish 300 grams
- red dates of 4
- yellow wine 200 grams
- soy sauce 80 grams
- soy sauce 30 grams
- ginger 20 grams
- green garlic 4 pieces
- octagonal the 4
- white sugar 30 grams
- salty and sweet
- burn
- several hours
- ordinary
Steps for I'm the one who burned the lamb
1
The lamb's water is squirmed with water, and it's in the middle of it. Rise
2
Prepare the sauce
3
The water pours into the pot and boils the lamb and the carrots and then boils for a minute with hot water
4
The hot pot picks a piece of lamb fat to fry oil with the middle fire
5
It smells like garlic, ginger, horns
6
When you're down, you'll have to add one third of the yellow
7
Then we'll even the raw and the old
8
And pour the rest of the wine
9
Add ice cream, red dates and dry peppers
10
With water, the amount of water is almost soaked with lamb
11
I'm going to pour in the pot, and then I'm going to burn it to the soft lamb for about an hour and a half
12
Then the lid was turned on and the fire went out
13
Put garlic on the tableI'm the one who burned the lamb Make Tips
The use of radish and lamb when added to the water can have a bad effect. Red sauerkraut, together with raw and old, makes us unsaltable. Each family's tastes vary according to its own taste。