A lamb fan
By VicentaLakin
The weather in Guangxi this year is so strange, it's probably the aftermath of the El Niño phenomenon. It's been three times in the winter and summer. The winter house is the coldest in the South, and probably most people prefer to go out for the sun, but they're still in the nest when it's cold and windy! When he put cold hands and feet on the inside and warmth of the object, he always shouted, "Are your hands and feet ice?" It's as if cold hands and feet in the winter are common to a lot of girls, and I'm no exception, except when the target warms his hands and feet. Lamb meat, hot sex, retort, cold, cold blood, good for cold hands and feet, and certainly good for men, for kidney gas, for retour, for appetizers! It's the first time since winter. Thanks for the test. It's the best lamb I've had in the past, and there's no such thing as the heavy smell of veggies in the market, because the family doesn't like the smell of lamb, but this time it's just too good for the lamb, because I didn't do it. I didn't want to make the same recipe as everyone else, so I studied a diet. - The casserole, with its own favorite sauce, burned the carbon, no gas stove man asked for sponsorship
Recipe Recommendations
- small-tailed mutton roll 1 kg
- fans 2 bundles
- Pleurotus eryngii art. 1
- garlic of 1.5
- red onion one
- SUFU
- chili sauce 1 tablespoon
- millet pepper 2 pieces
- shallot 2 trees
- sesame oil appropriate amount
- edible oil appropriate amount
- salt a little
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for A lamb fan

1
(b) Prepare the materials required
2
Take the part of the garlic to the back of the skin, some of it cut to the end and a little bit of salt mixed, red onions to the head, little peppers to the ground, and a little slice to wash the apricot mushrooms
3
When the fans are cut in two, the water is soft
4
The lamb is cut to about 3 mm thick before it is fully unfrozen:
5
Add half a custard, one spoon, two spoons of fresh water, and grab it with your hands
6
Add about a spoonful of corn starch to the lamb's meat, rub it in the hand
7
A little bit of edible oil for a while
8
Put salted garlic in the bowls, and pour a proper amount of hot oil into smoke
9
And put the remaining milk and chili sauce in the garlic bowl with about two spoons of raw smoke
10
A little water pressure and a flat mix
11
Go in the casserole, burn in the fire, pour garlic and red onions
12
(b) Scrambled to a little yellow on garlic and onions
13
I'll pour in the apricot
14
(a) Laying the fans in the casserole and adding about half a bowl of water
15
And spread the lamb slices over the fans
16
And then the juices from step eight are evenly covered in lamb for six to eight minutes
17
We'll eat with pepper and onions after the pot!A lamb fan Make Tips
One: This dish doesn't do anything to the lamb, and if a friend who's still afraid of scavenging can get a little white wine in the pickle and in front of the pot, it's not only a scavenging effect but also an aroma effect; two: a fan can't bubble too long, it's probably too soft, it can't get too much tart, it can't get too much water in the pot, or a fan can suck too much too soft or taste too much