Burn lamb chops
By VicentaLakin
Spicy, colorful, radish soft, fragrance of sheep. I can't help but compliment myself
Recipe Recommendations
- lamb chops appropriate amount
- white radish half a
- peanut oil appropriate amount
- pepper appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- Pi County bean paste half a spoonful
- white pepper appropriate amount
- coriander appropriate amount
- dried red pepper appropriate amount
- white sugar a spoonful
- Jiang appropriate amount
- slightly spicy
- braised
- an hour
- simple
Steps for Burn lamb chops
1
White radish cut-off。
2
Fresh lamb chops from one east。
3
Cut the ribs one by one。
4
Cut in four fingers and wash the blood。
5
Water in the pot, sheep in, ginger in, wine in the right amount。
6
It's hot。
7
Pull out, warm water wash away the fumes。
8
The oil in the pot is adequate, the peppers are put in, the heat is slowly heating up, and the peppers blow up the scent (do not fry)。
9
Put it in ginger garlic, dry chili, a little spoonful of sugar, a little flamingo。
10
It's been a long time since I've seen a lot of water。
11
Pump, a bit old, half a spoon of soy sauce。
12
It's all the same。
13
Put in a proper temperature, no lamb chops。
14
Cover it and boil it for 35 minutes。
15
Pour it in a white radish, a proper amount of salt。
16
A little fire for 15 minutes。
17
It's a fire, it's a fire, white pepper。
18
The lamb chops are edible, the soup is red, the radish is not rotten。
19
The finished product。
20
Spill the cuisine。
21
The finished product。