♪ Red-burned lamb caps ♪
By VicentaLakin
We love lamb here, especially in the winter, and it's more about lamb. My son prefers cattle and goats, so my family spends a year and a half, and that's the way it's done。
Recipe Recommendations
- Sheep belly 600g
- noodles 500G
- bean paste 1 teaspoon
- ginger 20g
- edible oil 10g
- yellow wine 30g
- salt 2g
- green vegetables appropriate amount
- slightly spicy
- stewed
- an hour
- simple
Steps for ♪ Red-burned lamb caps ♪
1
Sheep cut, cooled into the pot, waiting for it to float away
2
The well-earned sheep have been taken out and the hot water washes the remaining foam from the surface again
3
I put a little oil in the pot, and I made a soy sauce. Oil
4
Put it in the lamb coil for a minute or two, add the yellow wine and keep it up
5
Join the water, boil it and turn it on for 40 minutes
6
I'll put salt on the lamb when it's soft
7
Go on with the little kettle and cook it for 5-10 minutes. I'd like to bring soup with the roasted lamb. Eat
8
Another pot, fresh water, fresh noodles, fresh vegetables
9
Cooked noodles into the bowl and watered the lamb。♪ Red-burned lamb caps ♪ Make Tips
I'm using lamb herbs this time. It's young. It's not too long and it's soft. If the lamb is older, it'll have to cook more often。