Spicy lamb meat
By VicentaLakin
Spicy lamb meat is also a meat plate, a famous specialty snack in the northern Anhui region and a pasta representative. Its name has not changed for many years, as it originates in Yingyangta and the county, and it has been struck on the board (the local people and the wood table for cooking). It's not so big, but it's familiar with making a variety of snacks。
Recipe Recommendations
- mutton 1500g
- chicken essence appropriate amount
- Jiang 100g
- white cardamom 50g
- corn oil 300g
- grass fruit 10g
- octagonal 50g
- clove 10g
- pepper 10g
- cinnamon 10g
- cumin 5g
- galangal 10g
- Hu Yumei chili sauce 300g
- geranyl 10g
- chili noodles appropriate amount
- salt appropriate amount
- dried red pepper 1 handful
- sheep oil
- medium spice
- fried
- several hours
- senior
Steps for Spicy lamb meat
1
One centimetre of lamb cut
2
Scalp
3
A pan with half a bowl of water
4
It's a cut-off
5
A few flips in the middle
6
When you get the oil, you add corn oil
7
Into the big stuff
8
Ginger slices
9
It's a small fire
10
When you get something big, put it in a ginger
11
The temperature drops a little, and then it's put in the dry chili
12
Small and medium fires turn chili into dark red
13
The lamb that pours into the water
14
Blow up to 30 minutes
15
The fried lamb goes in the jade chili sauce, chili noodles, salt, chicken
16
It'll just pop up after the red oil
17
When you're eating the fried lamb, you'll be fine
18
They're good when they're cooking
19
It's a lamb plate
20
If you don't finish your food, you can put it in the freezer for three months
21
It's delicious. It won't stop
22
Share it with you
23
Soaked eggs with soup for about an hour