It's a lamb stew
By VicentaLakin
The sheep are pure herbivores, so the meat is softer and more easily digestible than beef, with high proteins, low fat, high phosphorus fat, lower fat than pork and beef, low cholesterol content, and one of the cholesterol cholesterol cholesterol goods for winter, with the dual effect of recharge and cold。
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- ordinary
Steps for It's a lamb stew
1
Prepare a fresh lamb
2
Slice the lamb into blocks to wash clean the dry water
3
In the pot, the water boils the lamb and removes the impurity and the odor
4
Look at the impurities that have been removed
5
Good lamb, clean up with fresh water
6
Go wash the mushrooms
7
Put some water on the mushrooms8
The good mushrooms are cold over the dry water, and the big mushrooms taste easily with a blade9
Potatoes to wash the skin and cut the pieces10
Carrot's going to wash the skin
11
I'll cut you up
12
Into the bottom of the pot and into the peppers13
It's a good smell14
It's a piece of soy sauce, wine, pelican oil, and sugar15
Join the lamb16
It tastes like lamb17
Put them in carrots and flip them. It makes them more nutritious18
Join the water and start stewing19
Put the potatoes and the mushrooms together for a while. Production20
There's salt and black pepper left over from the soup21
And then we'll put on onion fragrance, and then we'll get into the game. Medium22
It's so tempting23
It's hard to say no to the smell of beauty24
It's perfect to have a stew like this with rice25
Let's get moving, folks