The lamb soup pot
By VicentaLakin
Winter is the season of cattle and sheep. The soup is heavy, sour, sour, and eaten in the winter, enjoying the pleasure of the convulsions of the cauldron, and refilling the exercise, sowing the heat from the cold, the soup is fat, the soup isn't hot, the juice tastes pure。
Recipe Recommendations
- white radish 500 grams
- mutton 500 grams
- cooking wine appropriate amount
- soy sauce appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- oil appropriate amount
- Pi County Douban appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- slightly spicy
- stewed
- several hours
- senior
Steps for The lamb soup pot
1
The lamb is boiled with boiling water and dried out of blood
2
Cooked lamb and made wine
3
Scrambled to the surface of the sheep, oiled and smelled。
4
The oil is poured into the pot with a proper amount of garlic, bean petals and peppers。
5
I'm going to pour the lamb into the surface
6
The roasted lamb shall be added to the proper amount of water, to the material, to the raw, to the old, etc., and to the high-pressure pot, and then to the white radish. It's time to taste the salt。
7
The high-pressure cooker can cook for about an hour
8
Onions and fragrances can be eaten。
9
It's good to have a soup-heated, succulent, succulent soup soup soup, which can be used as a mix of vegetables, tofu, powder, etc。