Spicy lamb dry
By VicentaLakin
It's a typical spicy spicy fragrance of veggies, and lamb is pre-cooked. We'll blow it up again. And put on the sauce way. Especially delicious. In winter, we have to eat lamb to make this decent dish. Zenium
Recipe Recommendations
- Sheep tenderloin a pound
- dried chili of 10
- Jiang 3 tablets
- pepper 10 teeth
- old brine half pot
- pepper noodles half a spoonful
- spiced powder half a spoonful
- cumin powder half a spoonful
- salt a little
- chili noodles half a spoonful
- cooking wine half a spoonful
- rapeseed oil two spoons
Steps for Spicy lamb dry
1
The lamb's spinal rib is cut to the right speed. Fresh water, wine, ginger. The fire boiled blood。
2
Prepare old halo. Fire. It's hot and hot for an hour。
3
Pick it up and cool it down and cut it into a proper long piece。
4
Seed oil in the pot. Put this in at 70% oil temperature. The meatstuff starts blowing up。
5
In the beginning, the oil will get really messy. When the oil is clear, we can get this lamb out of stock, and then we'll put it off。
6
When there is a slight temperature in the pot, put this dry pepper in it and blow it up. The fire will blow up this dry pepper. So we're going to have to put the dry chili in a tub with lamb in it, with the extra heat of oil. Powdered in five fragrances, pepper powder。
7
Put a small portion of the oil left in the pot in this sack of lamb. The smell of oil and all kinds of sauce are fully integrated. Grab a little white sesame with your hands。
8
Just pick up the pan. Spicy and fresh。Spicy lamb dry Make Tips
There were kids at home, so I didn't put the pepper noodles. They like to eat hot pepper pasta and platinum pasta, powdered powder and pepper noodles。