Shrimp

1

(a) The lamb is cut into thick pieces, and a one-hour haemorrhagic immersion is added to the water so as to extract the controlled dry moisture

2

(a) Take a piece of lamb and expand it and put a little bit of rinse in the rinsing of golden needle mushrooms (which can achieve a little salt to remove some moisture)

3

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4

(b) Take a fragrance pole and tie up the lamb rolls so that all the lamb rolls can be handled

5

(a) The shrimp head to the shrimp line and the shrimp back is split in half and flat

6

A little oil on the bottom of the eight-inch pizza plate and a layer of onion

7

(a) Put the well-prepared lamb pins and mushroom rolls in the disk, leaving a gap in the middle

8

(b) Placing the processed shrimp in between lamb rolls

9

Add vegetable oil to the small pots, and put in good garlic, so that the fragrances are cut out

10

Combining all the sauce in the garlic, except vegetable oil and garlic, into the pot to boil into the bowl

11

And with a spoon, the dried garlic juice is poured on shrimp and lamb rolls

12

Until you pour all the juice on it, put it in a pre-heated oven of 230 degrees and bake it for 20 minutes, and then throw onions。

The best choice for lamb is to have a thin portion of the abdomen, which is impregnated for an hour after the slice, to remove most of the oscillation, without any need for extra sauce; shrimp and lamb need not be rinsed in advance because the sauce is on the last piece of garlic juice; it's not just for beauty and beauty, but it's a good mix of lamb and cuisine; because of the space constraints of eight inches, the head of shrimp can only be removed with pain if it's on the head, which is cooked. The oil leaks into the gravy, which is supposed to be more beautiful; the end is a lot of juice at the bottom, and it should be more mutually reinforcing to suggest that, before the dishes are placed with shrimp and lamb rolls, an onion be added to the surface, and that the fat from the final roasting process be fully incorporated into the fan。