Paprika fried lamb face
By VicentaLakin
The goat's face can be said to be the most chewing place in the sheep, not only with thin and fat, but also with squeaky little crumbs, because the goat's face is full of glazed protein, and the girl eats it so well that she can make her skin pretty and flexible and glitter。
Recipe Recommendations
- Sheep face meat 400 grams
- chili 100 grams
- edible oil appropriate amount
- pepper capsule counting
- aniseed a little
- medium spice
- fried
- an hour
- ordinary
Steps for Paprika fried lamb face
1
The goat's face is laced。
2
Paprika cleans, slashs, not too big。
3
It's important to put a proper amount of fresh water in the pot, and when the water boils, it will have to boil the silky face for a while, or it will not be chewed, because it'll be soft because it's out there for profit. If it's fired directly, it's easy to chew it, it's not good。
4
When they are boiled, water is prepared, a proper amount of edible oil is put in the pot, the peppers and the big stuff are put in the hot sauce, and the peppers are turned out。
5
Put water-controlled lamb face in the pot and even it, and put a little salt on it. Don't fire too long. It'll get old, not young, and chew hard。Paprika fried lamb face Make Tips
One, the face is cooked when it is bought, and the purpose of coming back is to remove the dust from the face of the sheep, and to cook the face again so that the meat can be chewed. 2. Don ' t get fried for too long, you can make a pot of it, you can make chili soft and you can't taste it。