Red lamb chops
By VicentaLakin
The lamb chops are nutritious. The winter is long for lamb chops. Not only does it increase human heat. Fight the cold. It also increases digestive enzymes and protects stomach walls. Today's dish uses two types of red oil: soybean bean sauce and kettle base. Plus carrots and peppers. Make this dish red. So name it Red Sheep。
Recipe Recommendations
- lamb chops two pounds
- green onions half a
- sweet pepper a
- carrots 3 pieces
- pepper 10 teeth
- ginger slices 3 tablets
- cumin half a spoonful
- geranyl second sheet
- Pi County bean paste two spoons
- hot pot base 1/4 yuan
- soy sauce two spoons
- soy sauce
- oyster sauce half a spoonful
- pepper
- cooking wine a spoonful
- peanut oil a spoonful
- slightly spicy
- braised
- an hour
- simple
Steps for Red lamb chops
1
Fresh lamb chops, little pieces. Half an hour of blood. I'll add wine. It boils out extra blood from fresh water. How far does it go? Five minutes after the boil。
2
Get the spice pack ready. If you don't want too much material to crush the smell of the lamb itself, I'm going to use a little fragrance and a little fragrance。
3
Hot boiler oil. Put in pepper, garlic and ginger。
4
It's red oil。
5
Put it in the lamb chop and add wine to remove the smell。
6
Scrambled, scrambled, platinum, scrambled。
7
Put the ribs and soup juice in the pressure pan. Put in the spice pack。
8
I don't have one third of the fresh water in my ribs. Put it in the pan. And pepper powder。
9
In the end, we put red peppers and carrots. Cover up the pressure pan and start cooking。
10
The high-pressure pan comes out and turns. It's on fire. If there's time for a casserole, it'll be over an hour。
11
Pick up the pot, throw flowers。Red lamb chops Make Tips
It's an onion and potatoes. I look good for this dish color. It's red, so it's the same colored red peppers and carrots。