Spicy lamb
By VicentaLakin
It's supposed to be the Henan Order. The formulations made of [spicy lamb] are bound to noodles, dry tofu, black wood, and these should be the labels. I didn't use the specs, but it used both the meat and the sea belt, and it tasted like a stick。
Recipe Recommendations
- mutton 1000 grams
- soak seaweed 500 grams
- white radish 500 grams
- Apple one
- oil 20 grams
- salt 15 grams
- white sugar 5 grams
- soy sauce 20 grams
- soy sauce 5 grams
- cooking wine 20 grams
- onion appropriate amount
- pepper 5 grams
- geranyl 5 pieces
- tangerine peel 10 grams
- pepper 5 grams
- water starch appropriate amount
- Jiang appropriate amount
Steps for Spicy lamb
1
And wash the lamb in an hour's water
2
Wash the bubble-haired sea belt; cut the radish section, evenly eyed with chopsticks; and wash the apples clean the slices
3
It's cold water in the pot, it's covered in platinum, it's boiled for a minute, it's rinsed and purified
4
Hot oil. Put the peppers, the fragrances, the onions
5
It's the lamb in the asphalt. It's a little frying on both sides
6
It's a fire, it's a pot of wine, it's a fragrance, it's an old one. Colour
7
Burn it with fresh water
8
Put in bubble-haired sea belts, white carrots, apples
9
It's a fire, salt, pepper, and a little fire for 40 minutes
10
If you cook the lamb, you can shut it down
11
Change the sea belt and cut the stripes
12
And change the lamb to a knife
13
Scrambling out of the soup with a leak, burning the soup up, adding pepper powder and sugar to the sauce, pouring in water and powdering it, making it paste
14
Pour some hot soup into the bowl
15
You can have a taste at the table when you have some。Spicy lamb Make Tips
1. Sea belts do not mature at the same time as lamb meat, and in the middle they can be extracted from well-cooked sea belts in order to avoid cooking fires. 2. The last spicy soup must be tasted and then the sauce added. 3 - The best cuisine is the pretentine。