A lamb stew

By VicentaLakin

A lamb stew
These days are getting colder, and today we are approaching zero. I've been in front of the lamb stand several times, I've been in front of the seafood stand for a long time, and finally I've been given a cold decision, and I've got a big leg back

Recipe Recommendations

  • Sheep front leg meat 700g
  • radish 500G
  • onion one
  • red dates 10 capsules
  • Cooking wine,, appropriate amount
  • pepper appropriate amount
  • octagonal appropriate amount
  • dried chili of 6
  • ginger appropriate amount
  • garlic 6 capsules
  • orange peel 1 large piece
  • salt appropriate amount
  • perilla leaf a little
  • green onion appropriate amount
  • coriander 1 piece
  • rice vinegar appropriate amount
  • soy sauce appropriate amount
  • chicken essence appropriate amount

Steps for A lamb stew

  • 1
    All the materials together
  • 2
    Preparatory phase: clean red radish, cut into a triangle (which is easier to taste). The lamb's leg meat can be washed clean, boiled with cold water, added a little wine, boiled and immersed for a little while, so that as much blood as possible can be spilled to help with the taste。
  • 3
    Scramble phase: 1 hot pot, hot oil, fire in the middle, blow some pepper into the ground and get dumped. Then the ginger, garlic, eight horns, chili, orange skins, flipping, then pouring onions into the scent for a second, then pouring onions into the water, then pouring a little rice vinegar when the water is dry, burning a little, then pouring a little more wine, then pouring a little bit of guacamole into each piece of lamb, and scrambling until every piece of lamb is good, and off fire。
  • 4
    The cooking stage: 1. Pour the roasted lamb into the high-pressure pan, put it into red dates, add hot water with two fingers of lamb and a few dry purple leaves and boil it for about 20 minutes。
  • 5
    `Cooking phase 2: Move the cooked lamb into the casserole, pour it into the radish when the soup is boiled, with salt on the top in approximately five to six minutes, chicken sperm, and three to four minutes of radish ripening, and finally with onions and fragrance. ' One pot of radish soup warmed up。
  • 6
    When you come to the table, take a picture, you feel your hair all blown up, you eat a bowl, you feel like you're going in for a winter swim

    • A lamb stew Make Tips

    1 All of them say that the lamb is now free of the previous lamb curds, but is returned to the same extent that the curds are present, so that the curds go through the cooking process. Pepper, wine, ginger, rice vinegar, orange skin, chili, violet, onions are the best. If you're in trouble, you don't have to add all of these two, and orange skins can't be put in a high-pressure pot stew, otherwise the soup will suffer. Adults don't eat, but kids don't like it

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