Sioux red lamb

By VicentaLakin

Sioux red lamb
Left behind the big mouth of meat in the north, the lambs in the south look like a small house of Jade. In the middle of the winter, the balm of sheep's meat was lifted and the house was fragranced, at which time a hot piece of lamb was eaten, and a warm sip of yellow wine was sprouted。

Recipe Recommendations

  • mutton with skin 500G
  • carrots a
  • rock sugar 8g
  • green onion appropriate amount
  • octagonal appropriate amount
  • salt appropriate amount
  • pepper a spoonful
  • cooking wine a spoonful
  • soy sauce a spoonful
  • soy sauce a spoonful
  • oil appropriate amount
  • pepper appropriate amount
  • ginger slices appropriate amount

Steps for Sioux red lamb

  • 1
    Prepare the material, soak it in the water for hours, soak it with blood and chop it up, and the carrots wash it off
  • 2
    It's the lamb's flesh
  • 3
    The boiler is hot, the ginger chips, the peppers, the fragrances。
  • 4
    Put it in the lamb, pour it in the wine and fire it up
  • 5
    Put it in a carrot, smoke it, scrambling it, pouring it into a proper amount of clean water and burning it
  • 6
    I'm going to add ice cream to the fire, and I'm going to cook until the soup's thick lamb rots
  • 7
    Put in salt, pepper powder, onion flowers。
  • 8
    Done

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