I've been pouring noodles
By VicentaLakin
It seems to me that the lamb goes with the noodles, and when you eat the first one, it tastes nothing more than a fragrance, but a special smell, a fragrance with the smell of hot pepper powder, and a dry, oily paste, so a second bite, which is a particularly fragrance northwesterly pasta. Having time at home to make their families a bowl of groaning goat covers and to look at them as if they were enjoying themselves. With eggs and a little bit of salt and pasta for more than an hour, the noodles are so strong, they're boiled with pepper oil, and they're fragrance, dry and fresh。
Recipe Recommendations
- medium spice
- fried
- ten minutes
- simple
Steps for I've been pouring noodles
1
Onion cut
2
The lamb cut thin
3
A little bit of salt pepper in the bowl, a little bit of water starch, and then a little bit of oil and then a little bit of salt for 10 minutes
4
The boiler boils with a little precipitous pepper and a little precipitating with a little pepper oil (which is not photographed at this stage) and a proper amount of oil. When it's 60% hot, it pours into the salted lamb and spreads it with chopsticks. Lamb
5
Add appropriate pepper powder
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I'm glad to join you
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A little bit of onion silk
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Turn it off with a proper amount of salt
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The boiler's boiled with water and boiled with water
10
And when you get pasta, you get a spoon full of pepper oil
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To the plate
12
It's full of fried natural lamb, evenly mixed
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The dry and fragrance cover is ready
14
Delicious