The lamb's leg
By VicentaLakin
Homes live in the north, seafood is not rich in seaside varieties and is not cheap, but red meat is abundant. Pigs, cattle and lamb are well supplied, especially when my family lives in the east of the city, not far from Hobei factory's Home Rule District, so there is a large market for vegetables that always supplies real cattle and sheep at a price of almost a third cheaper than in supermarkets. The sheep's legs in the supermarket cost 38 pounds, and the goat's legs in the market cost less than $28, which is used to make a pot of soup. Every time I come home, I get a lot of joy. Today, buy lamb legs and prepare a pot of stew. A lamb slice can make a pot of fire, fresh lamb meat can boil, and sheep bones can make soup. It's like my pot of lamb legs, eating meat and eating soup. The lamb will be thrown into the pot, and it will be dealt with for a while. If you want to save yourself, you can add more soup, some vegetables, some powder, and a lamb pot. It is not possible to completely remove the oscillation, but the oscillation has been removed with two common and well-used natural spices, adding to the aromatic taste of lamb and lamb soup。
Recipe Recommendations
- lamb shank 3 pieces
- green onions half a piece of
- garlic 1 head
- Jiang 1 block
- cinnamon 1 block
- pepper 1 pinch
- galangal 1 block
- dried red pepper of 4
- geranyl 3 tablets
- grass fruit 4 capsules
- Angelica dahurica 2 tablets
- salt appropriate amount
- braised soy sauce appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for The lamb's leg
1
(b) Three legs of sheep, which are divided into sections by chainsaw, so that the nutrients in the bones can permeate in the soup and facilitate the consumption of bone marrow; and 15 minutes of cold water, where a portion of the blood is spilled
2
(a) Put the leg of the sheep in an appropriate cooling pan, then pour a suitable amount of red soy sauce and boil the fire
3
When the soup is boiled, the foam is thrown away so that the impurities can be removed; the water is clean, but the taste of the soup is much lighter
4
When the lamb is boiled, waiting for the shampoo, the spices are prepared: onions, garlic, ginger, cuisine, peppers, ginger, red peppers, vanilla leaves, grassfruit, white beryllows, etc., are not recommended for amplification, i.e. eight o'clock, and in the private sector there is the word “pigs and goats”, which means no or a small amount of pepper while roasting pork, no amplification of lamb, so that the spices don't crush the beauty of the meat
5
(b) The spices shall be thrown into the net-floating lamb soup, and the salt shall be distributed in appropriate quantities, the fire shall open and the fire shall be turned, and the lid shall be covered
6
When the soup rots, with chopsticks that can easily pierce the thickest spot, turn off the fire and make a pot。
7
Bones, soup, wine readyThe lamb's leg Make Tips
The lamb's calves are usually sold with a part of the leg of the sheep's leg, which is used mainly to make soup to eat meat, so that the soup can be eaten more directly, the soup can be used to mix noodles, and the meat and soup can be made into a lamb's casserole of various vegetables according to preference; 2. The lamb's fragrance is its characteristic, with onions and onions being a good partner in the lamb's meat, which can be more spiced or adapted to its preferences; and 3. The lamb's meat is good, but it is not suitable for hot seasons and mouth-breeders to eat it in order not to aggravate the disease。