The goat stew
By VicentaLakin
The lamb is of high nutritional value and fine meat, less fat and cholesterol than pork and beef, easier to digest and absorb, and has traditionally been used as one of the most important foods for winter preparedness and supplementation. During the winter, the body's aerobics are hidden in the body, which makes it prone to cold hands and feet and poor circulation of blood. According to the Chinese doctor, the sheep's taste is warm and warm, and has the effect of renal yanging, coldness in warmer heat, acne blood, and accelerant spleen, so that they can be eaten in the winter, both to withstand the cold and to warm the stench, to improve their strength and to increase their resilience。
Recipe Recommendations
- mutton appropriate amount
- iron stick yam appropriate amount
- white radish appropriate amount
- Jiang appropriate amount
- wolfberry appropriate amount
- Shallots appropriate amount
- tangerine peel appropriate amount
- mung bean appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for The goat stew
1
The lamb was washed clean and cut into pieces
2
It's cold. It's boiling for three minutes
3
Wash the blood
4
Prepare ginger, red onions, leather, peppers, green beans
5
Sheep and the above-mentioned spices in the high-pressure pan, wine and proper hot water, and 25 minutes of burning after gas on the cap pressure valve (if there's time, it'll taste better if the casserole is slow)
6
White radish wash, iron tweezers wash
7
It's a roller coaster
8
Pick up the leather, put it in the pox and radish, put salt on it, and don't limit the pressure valves to 20 minutes until the lamb is ripe
9
Put it in the wash and burn it for five minutes
10
The cold hands and feet of winter and the cold of blood are the best. It's warm and cold
11
It's hot, it's good, it's good, it's strong