radish lamb chops

Ningxia Beach sheep have the term "eating Chinese herbs and drinking mineral water", which creates unique flavour qualities of lamb meat, tender meat, non-smelling smell, even distribution of fat, low lipid rates, abundant nutrients, and the essence of lamb meat. The Internet cost $128 to buy a pound of lamb chops and a pound of leg meat from a salt pool goat, which was still frozen when it was received. Because the simplest phrase for locals to eat sheep is, “Eat the sheep with a little salt”, that is to say, it's fresh and small, and when it's made, it's made with fresh water and white salt, the essence of the meat is already delicious. So today I also used the simplest way to clear lamb chops. It's really nice and fresh

Recipe Recommendations

Yanchi Tan mutton chop 650 grams
white radish one
ginger slices 3 tablets
salt appropriate amount
green onions half a piece of
jujube slice a little
wolfberry fruit 10 teeth
coriander 1 tree

salty and fresh
stewed
several hours
simple

Steps for radish lamb chops

Net-buying salt pool lamb chops and leg meat, today's lamb chops。

Release the sheep into the water and soak the bleeding。

Add appropriate quantities of fresh water to the pans for lamb chops, ginger chips and onions。

Boil it and throw away the fumes。

It's in the electric stew pan for an hour。

Scorched carrots and date chips continue to be cooked after 30 minutes。

There are five minutes left to add tweezers and salt。

It's time to fill the bowls with a winter order。