The lamb bubbly
By VicentaLakin
The lamb sluice is a well-known snack in Shaanxi province. As early as the years of Zong Zian, there was a "Zen Zin Building" dedicated to lamb plumbing, which in the north-west was characterized by heavy food, heavy meat and soup, aroma, an infinite amount of food and a warm stomach. This lamb bubbly is provided by a friend who runs a bubbly shop, and the cooking and making methods are simple and suitable for household production.”
Recipe Recommendations
- salty and fresh
- cook
- several hours
- ordinary
Steps for The lamb bubbly
1
The lamb is cut into large pieces and washed with water for half an hour (which can be changed several times)。
2
Onion festivals, ginger chips, peppers, stew buns。
3
There is sufficient water in the soup pan for lamb, onions, ginger, pepper, stewed meat packs and wine。
4
It's a fire, it's a little fire when the soup's on, and the little spoon's all fluffy。
5
Once again, salt will be released an hour after the small fire is burned。
6
Another hour (two hours in total) until the lamb matures。
7
The yeast bubbles with warm water, and flour and a hard pasta, and produces half a piece (time is half the time of normal hair). Then the half of the hair is split into two pieces。
8
Scratch。
9
I've got a hot pan on the ground, and it's just ripe。
10
The roasted lamb is dried and sliced。
11
Make the cake a soybean size, a soft fan, a piece of garlic。
12
The pot is filled with lamb soup and open water, and is boiled for three minutes, with fans, lamb, garlic, salt and pepper oil. Eat with garlic and pepper sauce。The lamb bubbly Make Tips
1. The lamb must be bubbled with fresh water, and the stew must be free. 2. Faces are inappropriate, otherwise they affect the taste. Three pies must be small branded. 4 — roasted lamb, and then cooled and cut。