I don't know
By VicentaLakin
Winter loves lamb. The big water dumplings of lamb meat, the big steam packs of lamb meat, as well as lamb roasted meat, roasted lamb legs, stewed sheep's feet, white watered sheep's head, lamb's soup ... And the simplest thing is that the onions blow the lamb. Onions of lamb, it can be seen by name, and the protagonists are the lamb and the big onions. Yeah, that's it. Garlic, ginger, chili, whatever. It's good, but not real. But then again, culture is integrated, not to mention the cooking. Breaking tradition, you like it, you don't care! Now, there's innovation in all walks of life, so it's the lamb that you like. I'm gonna take my onion and blow the lamb today or the old way. The old smell is always nostalgic. The onions are slashed to silk, and when they come out of the pot, they're spicy, and they're bulging. It's a little sticky. It tastes good. Especially the last soup, a spoonful of rice, so much rice
Recipe Recommendations
- lamb shank 200 grams
- green onions the two
- vegetable oil appropriate amount
- soy sauce appropriate amount
- salt a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for I don't know
1
The lamb cut thin, the onions are ready
2
Onions slash to silk
3
Put more oil in the frying pan, heat it up to 7 or 80%, put meat slices in the pan, and quickly mix them with oil with chopsticks
4
Turn on the fire, turn on the slices and turn on the colours, and add the appropriate amount of salt to the blood
5
Go on with the fire and pour the proper amount of soy sauce
6
6. Put all the onions in the pot, evenly, slightly soft, and shut down
7
Smells goodI don't know Make Tips
I'll put more oil on the tablets, and I'll put some oil on the tablets with less hot oil, and then I'll turn it on the fire, so I won't stick the pan. Don't worry about the lamb being uncooked, hot or ripe, like the lamb roasting。