It's special
By VicentaLakin
The meat used here is cooked lamb, and it's been in the freezer since I cooked it
Recipe Recommendations
- cooked mutton a pound
- sauerkraut two pounds
- vermicelli a pound
- green pepper three
- green onions a
- Jiang a small piece
- garlic sprouts two
- garlic five-petal
- onion half a
- dried chili a
- pepper a small spoonful
- Dried chili noodles Three teaspoons
- shisanxiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sheep oil a small piece
- oil appropriate amount
- MSG appropriate amount
- medium spice
- fried
- half an hour
- simple
Steps for It's special
1
It's all the ingredients cut
2
I made the powder bars early at night
3
The yogurt is best used in lotion. I use pickles here
4
The oil in the pot is good, and when it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
5
With the exception of garlic seed and green pepper, all the ingredients were in the pots, raw and smoked, salt (the sour and lamb tastes salt, trying to put salt) and a little bit of fried water (I don't have any broth) and then fried, until the powders were softened and green peppered, while the garlic stinged (I didn't buy garlic today), the chickens, the smelled pots! We've got more people today, so we've done more