Hands on lamb
By VicentaLakin
This winter's lamb is the most popular way to cook, roasted meat, roasted meat, roasted lamb, all the same, and one day a different way, halogenated it and then blown it up, and then the lamb tasted better than a fully roasted lamb。
Recipe Recommendations
- lamb chops of 5
- coriander appropriate amount
- cooked sesame appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper 10 teeth
- geranyl 5 pieces
- grass fruit in 1
- octagonal 3 only
- Baikou 3 only
- cinnamon 1 piece
- dried chili appropriate amount
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- salt a little
- cooking wine 2 tablespoons
- slightly spicy
- halogen
- several hours
- simple
Steps for Hands on lamb
1
Prepare the raw materials。2
Get ready for the spice。3
Sheep chops and fresh water bubbles for two hours, with two changes of water in the middle。4
A well-boiled lamb chop is replaced with fresh water, with all the spices, onions, ginger, old, raw, wine, salt, and a little roast for about 50 minutes。5
Cooked lamb to dry surface water。6
Onions, ginger, onions, cilantro, chili dry。7
The hot pots are cool, and a few minutes of small fire in the lamb chops is enough to have a hard shell on the surface。8
A small amount of oil is left in the boiler (the rest of it pouring out), acne, peppers, onions smell, and onions become transparent。9
Join the lamb chops, and a little flat。10
And then we'll put the fragrance in it。11
It's all right。Hands on lamb Make Tips
The purpose of the water-purified lamb chops is to remove the blood from the lamb chops and to remove the odor. 2. The halogenated lamb chops should not take too long, and they can be processed in the back and easily broken. It's better to make good lamb for another night。