Sprinkled lamb
By VicentaLakin
THE MEAT IS LESS FAT AND CHOLESTEROL THAN PORK AND BEEF. THE PROTEIN CONTENT OF LAMB IS HIGHER AND THE FAT IS LOWER THAN THAT OF PORK. VITAMIN B1, VITAMIN B2, VITAMIN B6, AND IRON, ZINC AND SELENIUM ARE ABUNDANT。
Recipe Recommendations
- mutton 200g
- screw pepper a
- red pepper a
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Sprinkled lamb
1
The lamb is cut in pieces and placed on a plate for about 15 minutes with a proper amount of raw smoke, wine and pepper。
2
Cream pepper cut into silk and put it on the plate。
3
Burning oil in the pot is in the onion of garlic, in the salted lamb, not too much fire, in the peppers, raw smoke, in the kettle, then out of the pot。Sprinkled lamb Make Tips
1. The fresher and more delicious lamb meat is made of wine, raw smoke and peppers, which can be made of wine, which can taste and which can taste. 2. The fire of lamb, which has just been boiled, locks the water and then turns to the small fire, which makes it difficult to age。