Routine lamb
By VicentaLakin
Routine lamb is made from the rear of the leg of the sheep, and from other spices. The lamb meat is fine, digestible and of high protein content, which is readily accommodative and excavated by wind. The north-west region has the best known number of peaceful lambs, with low rates of water loss, high water capacity, high rates of ripe meat, abundant juice, processed through processes such as frying, red burning, sauerkraut, drying, barbecue, stewing, steaming, etc., which are delicious and nutritious. Let's share the lamb today。
Recipe Recommendations
- mutton hind leg 350g
- cooking wine 2 tablespoons
- chili powder appropriate amount
- soy sauce 1 scoop
- cumin powder appropriate amount
- salt appropriate amount
- onion a little
- Jiang a little
Steps for Routine lamb
1
The lamb's leg is purified with dried rinds or dings, onions, ginger cutting。
2
Hot pots of cold oil put onions, gingertails。
3
Falling into lamb is fast-fried。
4
To the white color, to the wine。
5
Add chili powder and make red oil。
6
I don't know。
7
Add salt, tweak it。
8
Out of the pan。Routine lamb Make Tips
After the lamb is washed, the dry water must be controlled. Paprika and pamphlet, as appropriate, are added. Fire for the whole process. We can't fire too long。