Spicy lamb stew
By VicentaLakin
It is time for winter to be filled, and the winter in the north is cold, and the two days are still warm, and the lamb is warming up. Before, the family had been eating lambball soup or hot pots, which were rarely stewed, and probably had no taste. An occasional opportunity for company workers to distribute lamb for spring and to study how to do it. After combining some practices, I thought it was the best stew. I don't do it so easily, I've made a few fragrances for the gas to alert, and I have to turn off the alarm before I can continue, because I use a Hungarian plum. I brought this wine back from abroad, but I couldn't drink, and I used it to cook
Recipe Recommendations
- lamb shank 600g
- carrots one
- iron stick yam 1 piece
- coriander 2 pieces
- green onions half a
- garlic cloves 5-merous
- dried chili of 8
- pepper
- octagonal of 2
- geranyl 3 tablets
- rock sugar 8g
- vinegar 1 scoop
- Hungarian plum wine 80ml
- soy sauce 1 scoop
- soy sauce 1 scoop
- salt 8g
- corn oil appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Spicy lamb stew
1
The lamb cut a piece of water
2
Get all the fabrics and accessories. Carrot Mountain medicine
3
It's hot, it's oil, it's sweet
4
Eight horns, fragrance leaves, peppers, dry peppers, ice cream
5
Put it in the lamb
6
Let's smoke
7
Let's get used to it
8
Hungarian plum, a spoonful of vinegar, water without lamb
9
I use this wine, a Hungarian-made plum wine, a long bottleneck。
10
In the course of the lamb stew, cut the carrots and the mountain medicine out of the blade. Watch out, it gets dark when you cut it。
11
The little fire goes to half an hour with carrots and salt
12
Put it in the potion
13
Another 10-15 minutes to get the juice
14
Load the plate and spread the fragrance
15
It's full of lamb and fragrance, with a bowl of rice and food。Spicy lamb stew Make Tips
1. Cooking times may vary depending on the individual population and the efficiency of the pot and gas, for reference purposes only. I've got this stew ready. 2. The so-called spicy is only a practice, not like a sauerkraut or a canonette, and a few dry spicy peppers are merely a odour, and lamb is not spicy. 3. Reduce the consumption of lamb for people with high blood pressure and heat。