Red lamb
By VicentaLakin
Food of heavy tastes has recently been very scarce, and a piece of lamb has come out of the fridge, which is very suitable for red burning, starting from the pot and making it into a red lamb that smells like fragrance, whether with rice or noodles. The summer comes when the weather is hotter, outdoor activity is sweaty and people are more tired, and proper meat can quickly refuelle energy and give rise to energy. But it's not recommended to eat a lot of lamb in summer. Today's approach is suited to a wide variety of meats, including pork neck, lamb, oxen, chicken with bones, with a slight difference in taste and taste, but with the same overall style, it is a very popular dish. I just happened to flip the lamb and cook with it. Today's cooking is less prepared, with only one tomato and one carrot, and vegetables such as potatoes, mountain medicine and lush are delicious. It is usually used in Chinese spices, the most common of which are eight horns, peppers, cinnamon, fragrances, beryllium, grassfruit, white sauerkraut, small fragrances, etc., which can be replaced with 13 fragrances if they are found to be difficult. And you can use sauce, which, in human taste, can be added to soy sauce, soy sauce, seafood sauce, steak sauce, pole sauce, etc., not all of which are needed, each of which has its own taste, so just add it as you like. It's a corset that's good for roasting, and it's good for lazy people. One spoon is good for food。
Recipe Recommendations
- mutton appropriate amount
- tomatoes appropriate amount
- carrots appropriate amount
- onion ginger appropriate amount
- octagonal appropriate amount
- salad oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Longhou sauce appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- Baikou appropriate amount
- grass fruit appropriate amount
- Angelica dahurica appropriate amount
- cumin appropriate amount
Steps for Red lamb
1
Prepare materials, lambs cut a cold-water pan, wine and onions, and then clean up the spare。
2
Prepare spices, soy sauce, wine, stench sauce, onion slices, ginger slices, tomato slices。
3
Piper oil, spices and ginger cream。
4
Down into the tomato block and with a pole sauce。
5
It's the lamb that was dealt with before it went down。
6
Water is not enough for lamb, soy sauce and wine, a little salt, a big fire and a little stew
7
During which the carrots are cut off。
8
When the meat's ready, add carrots, taste the soup, and you can do it again. Then the meat and carrots will be cooked, and then the fire will put the juice down, and it will take about 40 minutes for the whole stew。
9
The process can be used as a pressure pot, which is less time-consuming, and is as delicious as when the pressure pot is used, when the final boiler is served or when the boiler is replaced。