Red lamb roast
By VicentaLakin
The lamb of Xinjiang, though small, is worth it. The Kazakh sheep, originally known as the Fukuha Goi, and the Al-Tai Goi, are known for their fine fat and tasteless taste. Breast-fed lambs are of a tight, tender nature, with fat in them, fresh fragrances in them and high nutritional value。
Recipe Recommendations
- salty and sweet
- burn
- an hour
- ordinary
Steps for Red lamb roast
1
The lamb cut into small pieces。
2
Get in the pot。
3
Clean it up
4
A small amount of oil and glucose is placed in the pot and, if the sugar is a little big, can be crushed with a pot shovel。
5
Fried sugar (when ice sugar melts, the colour becomes gold, and when the oily face bubbles, it is ready to decorate。
6
When the lamb is equally fried, the secret is red sauce, eight horns, fragrance, yellow wine and peppers。
7
Then it's even。
8
A full amount of water is added to the pot at a time。
9
When water is scarce, pour it into the casserole。
10
Cover the pan, put the little flaming pot on it for about 15 minutes and shut it off。