Red lamb
By VicentaLakin
It's cold. Eat a little lamb. It's good for blood, for liver, for sight. It's good for treating post-partum anaemia, tuberculosis, night blindness, cataracts, glaucoma. The milk of sheep, which is more fat and protein than milk, is one of the ideal foods for patients with kidney diseases and a natural supplement for the dead。
Recipe Recommendations
- mutton 100 grams
- garlic rice 20 grams
- Jiang 30 grams
- geranyl five-piece
- grass fruit one
- cinnamon a little
- Dried tangerine peel appropriate amount
- sand ginger a little
- Angelica a little
- sugar appropriate amount
- salt appropriate amount
- oyster sauce 15 grams
- Zhuhou sauce 15 grams
- soy sauce 十 grams
- rock sugar 十 grams
- MSG appropriate amount
- chicken powder appropriate amount
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Red lamb
1
Pick two pounds of lamb ribs2
Cut it off. Clean up the blood3
Scratch the crumbs of garlic. Put it on4
Plumbing sauce, platinum oil, salty sugar, water less than five centimetres of lamb, and slow fire for about 40 minutes5
When the lamb is ready for the fire, the hot frying pans are ready for their favorite chili garlic. We've finished our favorite red lamb. We've brought some friends to tell storiesRed lamb Make Tips
1. Persons suffering from fever, tooth pain, scabs in their mouths and coughing of yellows should eat less. 2. People with hypertension, hepatitis, acute enteritis or other infectious diseases shall not eat lamb. 3. It is not appropriate for a person whose mouths are often rotten, whose eyes are red, whose mouths are bitter, who is irritated, whose throats are dry or who suffers from diarrhoea. Half-summers and stoners are forbidden to eat lamb。