I don't know
By VicentaLakin
Shanghai was suddenly hit by spring colds and temperatures fell by more than 10 degrees. It's always right to use lamb meat for cold feeding, to buy a pack of New Zealand lamb meat on the effeminate net, to be forced into a hot pot, to be fed with a little onions and local onions, but not to be surprised by the super-smelling fragrance。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for I don't know
1
Material
2
Chon Chess, onions slashing
3
Liquor, raw smoke, salt, chicken powder, perfume, vinegar and a small amount of ginger and onions are mixed in the lamb slice for about 10 minutes。
4
Screech, remove the leaves, cut the leg。
5
A little oil in the pot, a little ginger onions and a little celery in the can。
6
I'm going to add the salted lamb slices to the top until the meat changes completely。
7
Let's go
8
Last finished chart. The lamb is fragrance, the celery, the onion is sweet, the mouth is rich and the meal is ready。I don't know Make Tips
The salt is derived from the raw, fresh, salty salted lamb. Ginger and gin must be filled in order to get enough. If the lamb is made so that it doesn't see the color of the blood, then two more can come out and make sure that the lamb tastes tender. Food must be of the highest quality, quality guaranteed by taste and nutrition。