Red laced lamb
By VicentaLakin
Lee Zhou-jin stated in “This grass-roots programme: “The lamb can warm up, regenerate, regenerate, improve the kidney, be bold, heal the cold and the cold and suffer the wounds”. However, the smell of lamb is heavier, and the digestive burden on the stomach is heavier and is not suitable for people with bad stomach spleen. As with pork beef, over-eating this type of animal fat may create pressure on the cardiovascular system, so lamb is good and should not be greedy. During the summer or fever patients are carefully fed. The sheep are of a cold nature and are mainly produced in cold highlands. Lamb is the meat of cattle and sheep and is one of the main meat foods。
Recipe Recommendations
- mutton with skin 1500 grams
- white radish a
- soy sauce three teaspoons
- cooking wine
- liquor three teaspoons
- octagonal three
- cinnamon a small piece
- pepper Twenty grains
- chili segments a small handful
- salt half a teaspoon
- chicken powder half a teaspoon
- edible oil appropriate amount
- slightly spicy
- braised
- several hours
- ordinary
Steps for Red laced lamb
1
The lamb slices were immersed in water for about an hour
2
Put down the immersed water and add fresh water, a big slice of radish, a big slice of ginger, a good watered lamb wash, pick out the radish, a spare ginger
3
The boiler is down to 70%. Hot
4
I'll make a lamb
5
Scrambled to a micro-coated yellow with eight horns, ginger, peppers, guacamole
6
I'll put three tea spoons on the table, and then I'll put five tea spoons on the table
7
Joining the water that doesn't have lamb
8
It's a fire
9
A third of the time, half a spoon salt and a chicken powdered fire will turn off fire for about five minutes
10
DoneRed laced lamb Make Tips
The white radish was added to the water to better remove the smell of lamb