Slurpy lamb
By VicentaLakin
It's sour, and it's got a nice, juicy tail。
Recipe Recommendations
- lamb shank 500 grams
- pakchoi the 2
- laojiang 5 grams
- green onions 1 piece
- yellow onion 2 pieces
- green pepper 4 pieces
- red pepper 2 pieces
- cooking wine 6 teaspoons
- pepper noodles 0.5 teaspoon
- chicken essence 0.5 teaspoon
- vegetable oil 0.5 tablespoon
- soybean paste 2 teaspoons
- Sweet noodles 2 teaspoons
- corn starch 1 teaspoon
- salt 1 teaspoon
- white sesame a little
Steps for Slurpy lamb
1
The lamb's post-legged meat was immersed overnight in cold water with 5 grams of old ginger, 1 onion and 4 tea spoons of wine。
2
Washing of asphalt, with half, or about 500 grams
3
Go get meat
4
Slice
5
(a) A tea spoon for wine, 0.5 tea spoon for pepper noodles and a tea spoon for corn starch
6
Crack it up, put two tea spoons on the soybeans and two tea spoons on the sweet noodles
7
Grab even, 10 minutes still。
8
Old ginger 5-gram slices, two onions, four peppers, two peppers cut。
9
Two pickles, which are washed and placed in water with a salt of 0.5 tea spoons and a vegetable oil of 0.5 tea spoons
10
It's in the plate。
11
(a) 0.5 spoons of vegetable oil, with ginger chips in the heat of the fire and lamb torn out of colour
12
Set fire, put onion peppers and salt 0.5 tea spoons to fry
13
And when the incense comes out, it pours into the lamb
14
A tea spoon of 0.5 for chicken, a tea spoon for wine, and a plow of white sesame in the pan of fire。