Red-burned tail

By VicentaLakin

Red-burned tail
The tail of the sheep is delicious and nourished, and the price is not relatively expensive, and is usually sold in slices of skin for use in soup or vegetables. The tails of the sheep are full of glue and wind, and can be served with cuisine or soup. The sheep's tail is in two categories: a common lamb tail, small, small, similar to a deer's tail, which is usually not used alone, but rather with lamb's meat for cooking; and a large tail, which is fat and fat, which, because of its adhesive fat, is not obstinate, is one of the most precious of all

Recipe Recommendations

Steps for Red-burned tail

  • 1
    The tail of the sheep was washed clean。
  • 2
    Slurp, take off the blood。
  • 3
    The watered tail of the sheep is put into the casserole, the dry tone is added, the fire breaks open, and the brooding is slow。
  • 4
    In 40 minutes, the tails of the sheep will be taken out and put into the frying pan, with red sauce, salt and 10 minutes of stew and juice。
  • 5
    The finished plate。
  • 6
    The fat on the tail of the sheep is the best

    • Red-burned tail Make Tips

    A lot of friends think it's complicated, except for lamb. In fact, lamb is good, as long as the meat is green and healthy, simple cooking can taste its unique taste, without a lot of condensing and complex processes. This also applies to sheep scorpions and lamb ribs

    Recipe Categories

    Recipe recommendation