Scorch lamb soup
By VicentaLakin
The trick was learned from a video of the Great Master of China-Taiwan in Guizhou, where the recipes were very airy, the materials were easy to obtain and the learning was easy, and when the soup was cooked, it significantly reduced the taste of the sheep, which was popular。
Recipe Recommendations
Steps for Scorch lamb soup
1
The lamb leg was too big to cut the meat down and put it in the pan with 6-8 ginger。
2
Fried to the scent。
3
It's enough to pour hot water, it's almost noodle, add 6-8 ginger, pour three spoons of rice wine, burn it。
4
We'll wash it with hot water。
5
After washing, put in the pressure pan, 6-8 ginger chips and 2 spoons of kerosene, because of the size of the bone, it takes 30 minutes。
6
3 licorice, 1 small spoon of pepper, 3 of lunar leaves and 1 of 2 small spoons of fragrance are prepared and placed in a slag bag。
7
When the pressure pot is over, all of it will fall into a pot such as a balcony or a pot of ceramics, and there will be no ordinary pot, and the boiled onions and ginger clamps will be taken away from the cabbage, the onion will be separated from the onion, and the onion will be separated from the onion green, and the onions and onions will be about 10 slices of ginger chips will be taken into the pot
8
Scavengers are used to throw up, and when the fire breaks, it's served。
9
Cut the radish, cut the green onion and the cabbage。
10
When the soup is ready, the carrots fall。
11
Scrambled to the heart of radish, with a small one-two spoon of white pepper, a little mixing。
12
And then the sauce, the salt, and the onions, Enjoy!Scorch lamb soup Make Tips
1. When cleaning the lamb, hot water shall be used, and if cold water causes the meat to shrink, the taste shall be reduced。