A sour fan of lamb
By VicentaLakin
One day, it suddenly came to mind that we could not use the sour sauce to cook the lamb soup, and it somehow felt like it was northeast. Then I searched it, and there was, and there was, a knob soup. Suddenly, the heart of the pickled northeast sour, unfortunately there is no altar, and it cannot catch up to the lamb. I can only use the old Sichuan sour. Maybe it's not worth eating the sour, maybe it's with the idea of northeast sour, and it's just a few large cabbages. And the classic configuration of the yogurt fans, naturally, makes the fans necessary. It's like a mix-up, and it's a big deal. The sour soup always has to be made with a pretzels and then the sour soup is cooked with water. However, lambs need to be cooked for a long time, while sour vegetables are unsavory. Think about it or split up. When the lamb is almost boiled, the sour sauce will be boiled together with the sour, for an hour and a half, so that the sour vegetables and the smell of the lamb will be mixed, while the very easy-to-be cabbage and fans will be put in at the end and ready to go. It seems to have worked well, with sour and sour sour sour, and the fans fully absorb the smell of meat and sour, the most delicious。
Recipe Recommendations
- sauerkraut 1 tablet
- Sheep belly pork with skin 500 grams
- Longkou vermicelli 100 grams
- electric baking pan 150 grams
- Jiang 2 tablets
- pepper a little
- salt appropriate amount
- edible oil a little
- sour and salty
- stewed
- several hours
- simple
Steps for A sour fan of lamb
1
Materials: 1 slice of yogurt, 500 grams of meat with a lamb, 100 grams of porridge fans, 150 grams of cabbage, 2 slices of ginger, a little bit of pepper, an adequate amount of salt, a little bit of oil to eat。
2
The lamb was washed, cut into large pieces
3
And put the lamb and the ginger chips together in the pot, and add water, and set the fire, and boil it。
4
As the water boils, so does the smudge. Keep cooking for a few more minutes。
5
When the blood is out, get the lamb。
6
And pour in the casserole a proper amount of water, and put in lamb and ginger chips
7
It boils and turns the fire, boils for about 2-3 hours until the lamb is soft。
8
And when he cooks the lamb, wash the sour and cut it in silk
9
The cabbage is clean, it's silky。
10
The fans are cut and immersed in water。
11
And pour into the pot a proper amount of cooking oil and heat
12
I'll put the peppers in
13
Pour it in the sour sauce and fry it for a few minutes。
14
And pour water into the water, so that the water has just run out of sour vegetables, and boiled to boiling
15
The sour vegetables were then poured with water into the boiled lamb soup, and the fire boiled and turned for about half an hour。
16
Join the cabbage and fans and cook them to the ground
17
Turn off the engine, add salt
18
Let's eat。A sour fan of lamb Make Tips
1. The quantity of acid vegetables may be increased or reduced according to their preferences. 2. The taste of sour vegetables can be better integrated into soup for some time. But don't cook for too long, so the sour sauce doesn't fade. 3. The sour vegetables contain their own salts, which are reduced when salt is added to the soup。