Sheep sauerkraut
By VicentaLakin
The lamb sauerkraut is a dish from the northeast. In the north-east, the lamb scavenger pans are bound by the sour vegetables of the north-east, the taste of which can only be tasted in the north-east。
Recipe Recommendations
- sauerkraut 400 grams
- mutton slices 200 grams
- fans 50 grams
- concentrated stock 10 grams
- salt 6 grams
- onion ginger appropriate amount
- original
- quick-boiled
- ten minutes
- ordinary
Steps for Sheep sauerkraut
1
Main: lamb chops, sour vegetables, fans
2
The pot boils the water, puts onions, puts in concentrated soup
3
Put in a purified sour wire, and a small fire boils for five minutes。
4
Put it in the fan。
5
Salin。
6
Finally, the lamb chops are hot。
7
It's hot enough for the lamb to change the color, and the soup will turn off the fire。
8
When you're in a bowl, you can taste it。Sheep sauerkraut Make Tips
Sourseeds must be purified early. 2. No condensed high soup, either with bone soup or with thick soup。