Red lamb
By VicentaLakin
This section is about burning lamb, without shame, with fresh tastes, with red colours, with rotten soft smell, with oil and not greasy, and with a strong sense of home。
Recipe Recommendations
- mutton 800 grams
- carrots of 2
- mushrooms 5 pink
- Jiang 2 small pieces
- onion of 5
- garlic 1 head
- salt 1 teaspoon
- cooking wine 3 tsp
- soy sauce 2 tsp
- SUFU 1 small piece
- dried yellow sauce 2 tsp
- octagonal 2 capsules
- geranyl 2 tablets
- cinnamon Subparagraph 1
- siraitia grosvenorii half a
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red lamb
1
Carrots, mushrooms, ginger, onion wash, carrot slices, mushroom bubble hair, ginger, garlic slices, onion slices。
2
A boiler with water, ginger blades, when the water is released, it is put into the lamb cortex (about five minutes after it has been boiled) to remove the blood water, extract it, wash it and dry it。
3
The frying pans are oiled and put in ginger, onions and garlic, and in lamb, wine, raw smoke, milk, mayonnaise and chow。
4
The power pressure pan is poured with half a bowl of hot water and placed in carrots, mushrooms and gauze bags with eight horns, fragrances, cuisine, Rohango, choosing the "meat" key。
5
When the boiler leaks, the cover is opened, salted, plated。
6
Scratch it with onions。Red lamb Make Tips
1. The water of the lamb is necessary to remove some of the blood and odor. 2. Cooking with radish is both odour and body。