The mint rice line
By VicentaLakin
The rice line of the mint, which is the transplant of mint food by Yunnan, makes it easier to live. The combination of ice and fire, cool and irritating, long and far-reaching, is a force..
Recipe Recommendations
- mutton bone 500G
- mutton 200g
- rice noodles 200g
- soy sauce appropriate amount
- Very fresh. appropriate amount
- oil chili 1 scoop
- laoganma 1 scoop
- octagonal of 5
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- onion 1
- Jiang 1 block
- garlic one
- mint appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for The mint rice line
1
Wash the bones of the sheep and the flesh of the lamb and pour them into the pot, and add eight horns, peppers, ginger chips and boil them to the boiler and leave them to the fumes, and make them spare。
2
Pour the bones of the sheep and the lamb into the casserole, fill the water with water at once, put it in the crumbs of the crumbs, don't boil it for long, after the water has been released, cut the thins in reserve, and the bones of the sheep continue to boil for more than two hours until the soup turns white。
3
Wash the onions, cut the garlic, spare the mint leaves。
4
I've got good rice lines. I've got some asphalt to run。
5
The pot is filled with a little bit of oil and heat, and it's put in the onion paste, and it's added to the peppers, the godmothers, the sauce, the sauce for a minute, and then into the broth, and then the salt, the taste, the taste, the taste, and the fire。
6
Take a bowl of rice, put lamb chops on it, and add to the soup, so that those who like to be jealous can put it in, and then put it in mints。