Toothpick lamb
By VicentaLakin
Toothpicked lamb is very good for a meal, picks it up in advance, makes it almost ten minutes long, is difficult, it's not easy to eat, but it's a common practice to blow first, it costs a lot of oil, it's hard to do anything else, and it's easy to dry wood with roasted ovens, so it's easy to make it out with oil-saving air-fried pots. It's very tender and delicious。
Recipe Recommendations
- mutton hind leg 200 grams
- peanut oil 1 scoop
- cumin appropriate amount
- cooking wine 10 grams
- salt half a teaspoon
- soy sauce 1 scoop
- onion A small one
- cooked sesame appropriate amount
Steps for Toothpick lamb
1
The lamb cut big。
2
Salt, wine, raw, peanut oil, cut onions。
3
I'll freeze it for over an hour。
4
Toothpicks bubble first to prevent the upper weight. It's half an hour early. It's not the oven. It's not usually dry。
5
After the lamb is picked, the onions are laid out at the bottom of the bomb basket。
6
Put one or two pieces of lamb together with toothpicks。
7
Open the frying pot 180 degrees 15 minutes。
8
It's on the plate。Toothpick lamb Make Tips
Meat can be replaced with beef chicken pork. Tastes are unique and are zero failures. Don't get too salty and lose the smell of lamb。