I don't know
By VicentaLakin
IN THE RECENT RAINS, THE WHOLE POPULATION HAS BEEN FEELING THE TIDE, AND HAS DECIDED TO MAKE AN ONION OF THE LAMB TO SOAK DOWN THE MOISTURE IN THE BODY, BUT I HOPE NOT TO GET CAUGHT IN THE FIRE. THIS DISH IS VERY SIMPLE, AND THE FOOD IS READY, AND THE TASTE OF IT IS A FIRST-CLASS BAT: THE MEAT OF THE LAMB IS NOT FRAGRANCE, THE ONION SMELLS VERY GOOD, AND AT THE SAME TIME, IT HAS THE EFFECT OF FILLING UP THE ACNE, STRENGTHENING THE KIDNEYS, MAKING UP THE BODY. PS: FIRST SCHOOL COOKS, LIKES TO SHARE THE STEPS YOU'VE TAKEN TO COOK, AND IF YOU DON'T LIKE IT, I HOPE TO TALK TO YOU MORE THAN YOU LIKE
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for I don't know
1
Fresh lamb meat is washed clean and cold and thin slices are cut with wine, salt, pepper powder, soy sauce, sugar, and onion onions for 20 minutes
2
Onion slices, ginger garlic slices, red pepper slices during pickles
3
(b) The hot pot is oiled, the lamb is smoothed, the wine is cooked during the period to remove the odor, and the rinsing is about a minute before its color changes; the onions, garlic, peppers, the odor is poured into the pot for two minutes until the scent is released, and the meat continues to be evenly razed
4
(b) Finally, a modest amount of salt, raw and white sugar will be added to the table, with a slight levelling of the onion, and it will be sufficient to turn off the plate when the onion section becomes soft
5
Eat while it's hot
6
Eat while it's hot
7
Eat while it's hotI don't know Make Tips
1. Cut the lamb into thin slices; this ensures it remains tender, fragrant, and juicy during quick stir-frying;
2. You can put the lamb in the freezer for a while before slicing to make cutting easier (the lamb I bought today wasn't great, so I had to slice it bit by bit with a knife);
3. Stir-frying the lamb with green onions removes the gamey smell of the meat while eliminating the pungency of raw onions, making it very aromatic;
4. If you enjoy spicy and numbing flavors, you can add some Sichuan peppercorns and chili peppers to hot oil before stir-frying the lamb; it is delicious;