Routine lamb
By VicentaLakin
Routine lamb is made of sheep's rear legs, fragrance leaves, and radiant leaves, made of all kinds. The lamb meat is fine, digestible and of high protein content, which is readily accommodative and excavated by wind. This dish is suitable for the autumn and winter diet。
Recipe Recommendations
- mutton appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine a little
- soy sauce a little
- starch a little
- vegetable oil appropriate amount
- white sesame appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
Steps for Routine lamb
1
The lamb is cut thin, made for 20 minutes with salt, wine, raw, onions, ginger, powdered powder, pepper powder, starch。
2
The onions in the lamb are picked out, the lamb is ploughed into the pot, and the oil in the meat is ploughed up in the pan, the meat is boiled in flames, the meat becomes more dry and salted, the powder of pepper continues to boil, and the lamb is all covered with powder and the pork is turned off。
3
Under the plate there's a fragrance section, and the lamb is sesame, and it's on the fragrance。Routine lamb Make Tips
I think it's a bit of a meat-dry meal, a little bit of a chewer, if you like to be softer, you can cut the time for it。