Red lamb
By VicentaLakin
Red lamb is a traditional Chinese food with a long history. The main ingredient is lamb, which is warm and particularly suitable for winter food. The soft smell of red lamb meat, the strong odour, the unique taste of wind, are very welcome. The lamb is both windy and body-rehabilitating, and has a healing and remedial effect on all hypotheses, such as normal cold cough, chronic bronchitis, cold asthma, kidney loss, abdominal pain, awe of coldness, soft knees, yellow skin, haemorrhage, post-disease or post-partum body failure。
Recipe Recommendations
Steps for Red lamb
1
The lamb washes and cuts big pieces。
2
Onions, ginger, guacamole, big stuff, peppers, peppers。
3
After the lamb is watered。
4
Oil is added to the pot, oil is poured into lamb, ginger chips, chili is turned, smoke is added, old, wine continues to boil, pepper, cinnamon, big, onions, salt。
5
Add a proper amount of water, with almost no lamb, a fire that breaks open, and a small fire stew of about 1 to 1.5 hours. (depending on lamb)
6
One or two turns in the middle, and the lamb is cooked, and then some wine is added to the juice。
7
We'll just have to pack the plates。