Red lamb

By VicentaLakin

Red lamb
For more than 20 years, you've had to do the same thing in your family, and there's no other way; your family's been eating it, and it's the boy's favorite; the lamb's fresh and fresh, and it's a little barbecue, but the only secret is that it's got seafood sauce; the fish and the sheep match -- it's really fresh

Recipe Recommendations

  • mutton 520 grams
  • seafood sauce 3 scoops
  • canola oil appropriate amount
  • geranyl 1 tablet
  • octagonal 2 cloves
  • cinnamon 2 blocks
  • chili 2 pieces
  • ginger slices 4 tablets
  • scallion 5 segments
  • cooking wine appropriate amount
  • rock sugar appropriate amount
  • salt 1 teaspoon

Steps for Red lamb

  • Make Red lamb step 0
    1
    Get all the food ready
  • Make Red lamb step 1
    2
    The lamb cut small pieces of water and immersed for 30 minutes
  • Make Red lamb step 2
    3
    When the pot heats, it pours into mustard oil, and when the acne onions, etc
  • Make Red lamb step 3
    4
    Keep the bottom oil in the seafood sauce
  • Make Red lamb step 4
    5
    ♪ Falling into the lamb ♪
  • Make Red lamb step 5
    6
    I'll drop the wine when it's very yellow
  • 7
    Then you pour in the tatters and the proper amount of hot water and the fire
  • Make Red lamb step 6
    8
    When you boil and turn the fire into a half, you pour a little bit of old smoke and ice cream
  • Make Red lamb step 7
    9
    A little spoon of salt is transferred to the fire when the juice is colored
  • Make Red lamb step 8
    10
    Add Taste Switches
  • Make Red lamb step 9
    11
    It'll be good to have a bowl of dust and white sesame

    • Red lamb Make Tips

    One, the lamb slices will remove the excess of blood, and later cold water will boil into the pot, so that the finished meat will be fresh and impurity free, and the lamb will taste particularly nicely with seafood sauce; the sauce itself will be salty, so the salt will be reduced by three, the surface will be powdered and white sesame, and the roast will be eaten by red roast

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