Red iron pan lamb chops
By VicentaLakin
There's no need to mention the nutrients of the lamb here, but, as everyone knows, I just want to share this good practice with the families who love it, and I hope to enjoy it。
Recipe Recommendations
- cumin appropriate amount
- huadiao wine a tablespoon
- soy sauce a tablespoon
- ginger slices 5 pieces
- braised soy sauce a tablespoon
- cinnamon 2 tablets
- Caoguo of 2
- vegetable oil a tablespoon
- lamb chops 1000g
- boiling water half pot
- ginger slices 5 pieces
- carrots a
- geranyl five-piece
- meat paste of 2
- cold water half pot
- green onions half a
- peppercorns appropriate amount
- salty and fresh
- braised
- several hours
- ordinary
Steps for Red iron pan lamb chops
1
1,000 grams of sheep are drained into the pot, half a pot of cool water is added to the wine and a few gingers, and the water is boiled for a few minutes and dried water is extracted
2
(a) A small pot of fire into a spoonful of vegetable oil, with five ginger chips, two cinnamon skins, two grasshoppers and two carcasses that smell
3
(b) Frozen and yellow in lamb chops
4
Add a big spoon of red soy sauce, a lifetime of smoke and a spoon of sculpturing wine to the top
5
(a) The addition of half a pot of water without a meat face, the placement of an appropriate amount of precipitine and small aroma, and the final placement of five leaves
6
It's about three hours to cover the lid and boil the fire and slow it down
7
Carrot roller, onions cut
8
Some two hours or so after the stew, a piece of it is taken out, and if the meat is ready, the sliced carrots and onions are added
9
(a) Continue to cook up to the point where the cuisine is fully cooked and a third of the soup is left, with the result that the sauce can come out
10
Completed Chart