Rice and lamb stew
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. The breast-fed lambs are of a tight, tender nature, with fat in the thin meat, fresh fragrance and high nutritional value.”
Recipe Recommendations
- salty and sweet
- burn
- an hour
- ordinary
Steps for Rice and lamb stew
1
Lamb and rice wine。
2
The lamb cut small pieces。
3
Get in the pot。
4
Wash it clean。
5
Cracked ice sugar in the pot, melted ice sugar in the pot, dense little bubbles in the bottom, and when the colour is yellow, the fried sugar is finished。
6
It's about 30 seconds later. It's red sauce. It's old, yellow, eight horns。
7
Gammy。
8
With salt, water, water without meat, and after the fire boils, the small and medium fire is cooked。
9
And when it is less, the fire gathers it and sets it up。Rice and lamb stew Make Tips
The lamb was a little fat this time, so it stopped refueling in the process and went straight to sugar. The color of the meat is slightly edible, for the reason that it is old, but if it is too dark, it can also be non-smoking. Sugar and red sauce are enough to make the meat colorful。