Bean lamb sauce
By VicentaLakin
Recipe Recommendations
- mutton appropriate amount
- soybean appropriate amount
- pepper 10 teeth
- cinnamon 2 small pieces
- tangerine peel 2 tablets
- Xiang Guo one
- fennel appropriate amount
- octagonal of 2
- sweet sauce appropriate amount
- soybean paste appropriate amount
- bean paste appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- beer appropriate amount
- cumin appropriate amount
- sesame appropriate amount
- pepper appropriate amount
- Chubang soy sauce appropriate amount
- soy sauce appropriate amount
- slightly spicy
- fried
- an hour
- ordinary
Steps for Bean lamb sauce
1
The lamb cut the poach and made 10 minutes of pepper with an onion garlic beer2
Soybeans boil for five minutes with a little salt-pressure pan3
Subsistence 2 goes in the water, and then the little flaming smelt goes in the lamb for 10 minutes4
It's one of those5
Accompaniment 3 was followed by a 20-minute frying of lamb and soybeans with red oil, which would have to be mixed with pot shovels throughout the journey to prevent the making of a pan, with proper salt, raw smoke, 13 spices and wine。6
When you're out of bubbles, you're outBean lamb sauce Make Tips
Auxiliary 1: ginger garlic, fragrance; Auxiliary 2: eight centipedes, aroma, vanilla, orange peel, cinnamon, peppers, peppers; Auxiliary 3: soybea, soy bean bean bean bean, sweet noodle, ice sugar; Auxiliary 4: dry sesame. Auxiliary 2 bubbles of water are designed to prevent the frying of lamb and beers from being made for the purpose of leaching, which can be supplemented with appropriate raw or soy oil when made。