Scramble
By VicentaLakin
The sheep are herbivores, so the meat is more tender and easily digestible than the meat of beef. High proteins, low fats, lamb meat temperature are one of the cuisine curingsies of winter and can receive the dual effect of adding to the climax. The rod is fine, fragrances and colours。
Recipe Recommendations
- salty and fresh
- burn
- an hour
- senior
Steps for Scramble
1
The bones of the sheep rods purchased are immersed (deblooded water) and repeatedly washed to the impurities, and the cooking is hotened with eight cents of cinnamon, cinnamon, peppers with scents (screeched out) and ice sugar to the top, screeching, wine, beryllium oil, screeching water to the bone of the rod, onions and ginger cooked for half an hour before being placed in the high-pressure pan。
2
Add appropriate salt for 20 minutes in the high pressure pan。
3
The smell of the rodbone in the pan is tempting and colouring。
4
Taste the pot with the delicious smudge bone。Scramble Make Tips
Buying a stick requires the selection of fresh, well-colored and waterless, and the seller is asked to cut a knife from the middle, otherwise the pot will not fit。