The original juice with lamb
By VicentaLakin
Recipe Recommendations
- mutton with skin appropriate amount
- carrots appropriate amount
- ginger slices appropriate amount
- green onions appropriate amount
- mung bean appropriate amount
- Dry Gongjiao appropriate amount
- white pepper grains appropriate amount
- Winter bamboo shoot slices appropriate amount
- garlic slices appropriate amount
- red pepper appropriate amount
- green garlic sprouts appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- slightly spicy
- stewed
- half an hour
- simple
Steps for The original juice with lamb
1
Skin meat is adequate, slashed into a large swarm with a knife, and salt is added with a proper amount of salt, which is used to pick and stick for 30 minutes. After 30 minutes, the lamb will be placed in a can of stew, with a proper amount of carrots, ginger chips, onions, green beans, dry peppers, white peppers, a one-time filling of the water, a proper amount of leather, a 10-minute burning of the puddle and a 2.5-hour turn of the fire。
2
After 2.5 hours, the pan covers are opened and the lamb is picked up with a leaking spoon, and the chopsticks can easily be plugged into the lamb to indicate a proper stench. The lamb is taken out and the lamb soup is filtered out, and when it is cold, it is cut to the right size. This way, the lamb is watery and smooth。
3
The winter tablets, the garlic, the ginger, the red peppers, two of them, go to the pits, go to the seeds, go to the bands and cut them into red peppers. Garlic sprouts in reserve。
4
It's hot, it's hot, it's oily, it's garlic, it's ginger. When the incense is blown, it's fried with red pepper, and the juice and sweetness of the pepper. It's coming down to winter. Pour it into lamb soup and burn it with a proper pepper fire. And when the fire breaks, it pours into the meat of the lamb and pulls into the meat of the lamb, and when it is burned again, it pours into the garlic seed and the chicken, so that it is evenly mixed, so that the pot may rise。
5
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