Scorpion
By VicentaLakin
THE LAMB IS SMALLER THAN THE MEAT OF THE PORK AND CONTAINS LESS FAT AND CHOLESTEROL THAN PORK AND BEEF. THE PROTEIN CONTENT OF LAMB IS HIGHER AND THE FAT IS LOWER THAN THAT OF PORK. VITAMINS B1, B2, B6 AND IRON, ZINC AND SELENIUM ARE ABUNDANT. IN ADDITION, LAMB MEAT IS FINE AND EASILY DIGESTIBLE, AND MORE MEAT IS USED TO INCREASE BODY IMMUNITY. THE HEAT OF LAMB IS HIGHER THAN THAT OF BEEF AND HAS TRADITIONALLY BEEN CONSIDERED ONE OF THE MOST IMPORTANT FOODS FOR WINTER AND WINTER。
Recipe Recommendations
- yangxiezi 800g
- white radish half a
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- rock sugar appropriate amount
- seasoning package one
- salt a little
- soy sauce 2 tablespoons
- red dates of 8
- ginger slices 4 tablets
- salty and fresh
- stewed
- an hour
- simple
Steps for Scorpion
1
The scorpion that was bought was immersed with water and blood
2
Put it in the pot
3
And then there's a lot of blood
4
Here's the ingredients: radish slices, red date washing, ginger chips and fragrance chili, and a flavour pack for lamb, mainly Zoltan, sauerkraut, peppers, dry peppers, vanilla, beans and peppers
5
Reload the scorpion, carrots, date, ginger chips and packs with a proper amount of fresh water to boil
6
When you're boiled, you're boiled
7
A 30-minute voltage pressure pan, and a one-hour turn on the stove
8
Time's up. When the gas's out, let's start
9
Go back to the pot and add appropriate amounts of raw, old, ice cream and salt juice
10
When the juice is thick enough, you can throw fragrance leaves and chili
11
Completed ChartScorpion Make Tips
Scorpion must be immersed in blood and washed