Scorch
By VicentaLakin
Recipe Recommendations
- mutton banggu 250g
- sauerkraut a pack
- onion section
- Jiang a
- octagonal half a
- cinnamon 5g
- liquor one capful
- salt a little
- sour and salty
- stewed
- several hours
- ordinary
Steps for Scorch
1
It cools the bones of the sheep rods down, boils them and then shuts them down。2
The casserole is filled with enough water (the soup takes three hours) with ginger, onions, cinnamon (a joint long). Flying across the water's rod bones。3
The fire opened up the water, burned it for half an hour, then covered it with a casserole and bungled it for two and a half hours。4
Wash the northern sour and dry it with your hands. Put a little oil in the pot and pour the sour sauce into the pot and dry it。5
The two-and-a-half-hour lamb soup is poured into a frying pan (it must be iron). It is roasted in a fire for more than 20 minutes, salted 10 minutes before it comes out, and the amount of water is seen to be so much as it wants. You can make a pot。Scorch Make Tips
1. Orchid with wine, cinnamon, eight centimeters to remove the smell of sheep. You don't like cinnamon. You can take it out and throw it out in the middle. If the sour vegetables are not dried, they will smell like pickles. The northern yogurt is either stewed or fried. 3. If you like to eat powdered fans, you can also put them in iron casserole. 4. Iron pot sour stew, delicious. If there is no iron pot, there will be sandpots, but the taste is really bad。