Sour sauce and lamb

every winter i used to be cold. it's cold as ice, it's not warm enough. last winter, mr. chung cooked me almost every day. the whole body is warm, and it's not that cold. this winter, thanks to friends, we ate lamb many times. i can't believe i'm not feeling cold this year. the lamb is a winter supplement. they eat goats, both to withstand the cold and to repair their bodies. it's best for patients who are afraid of cold, have thin yellow muscles, have a blood loss and have soft knees. it's like the ad at the lamb soup shop: "the men's gas station, the women's beauty salon." how can you not have such a strong lamb in winter? it's a cold food, but it's different from cooking, which is so complicated. it's very simple. let's try it

Recipe Recommendations

mutton 200g
sauerkraut 200g
vegetable oil 100 ml
Pi County bean paste 1 tablespoon
laojiang 1 block
green onions
dried chili of 2
pepper 1 tablespoon
salt 6G
pepper 4g
shallots 1

hot and sour
quick-boiled
half an hour
senior

Steps for Sour sauce and lamb

Ready: lamb, sour, ginger, onions

The lamb is washed, immersed for about 30 minutes with fresh water; the water is replaced once during the period; and the water is removed and cleaned up

The pickles cut the peppers, the rest cut all the silk; the ginger, the onion cut the silk

(b) Hot in the frying pan and another in the appropriate amount of vegetable oil

Put it on ginger, onion and onion and then on sour sauce

(b) Undo the sour, with the oil left in the pot and the soybeans, dry peppers, and then mix it with the sour

The water is boiled and the water is running through the sour vegetables

After burning, five more minutes to make the soup taste better

(b) When the lamb is burned to a different colour, the salt, the pepper powder, and the fire is even

Turn off the fire and throw onions。