The lamb chop
By VicentaLakin
The warmness of the lamb, which is consumed in winter, helps to keep warm. It also increases digestive enzymes, protects stomach walls, repairs gastric mucous membranes, helps to digest the spleen, and acts against aging. The lamb chops, the most tender parts of the sheep, are the best of choice, whether they be meat-cooking or cooking. In New Year's, 30 nights, a pot of lamb chop soup, a family sitting around drinking lamb soup, warm and warm
Recipe Recommendations
- Lamb ribs 500 grams
- green onions 2 length
- ginger 5 pieces
- pepper 3 grams
- salt appropriate amount
- qingshui appropriate amount
- radish appropriate amount
Steps for The lamb chop
1
(b) The lamb ribs are immersed in water for more than 30 minutes and blood is removed
2
Prepare ingredients: 2 onions, 5 ginger, 3 grams of pepper
3
(b) The release of immersed lamb ribs into soup or sandpots, and the insertion of a proper amount of clean water through the lamb chops
4
Add onions, ginger and peppers
5
Cover the pan and boil the fire
6
When it's boiled, it's free
7
(a) The re-cooking of boilers on the top of the pan, the firepower of 900 watts of the Electromagnetic Fireplace, and the slow-cooking of the small fire for more than an hour, which makes the soup thick and heavy (20 minutes of radish stew, depending on the taste)
8
(b) Turn off the fire and add a proper amount of salt to the pot before it comes out, depending on its taste
9
Set-up of finished products