Burning lamb radish
By VicentaLakin
Recipe Recommendations
- mutton 750 grams
- green radish a
- dried chili several
- orange peel a
- tea a little
- hot pot base a spoonful
- liquor appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- rice wine appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- medium spice
- burn
- three-quarters of an hour
- ordinary
Steps for Burning lamb radish
1
The lamb is cold, with ginger chips and a little white wine。
2
Pass the cold water, clean the fumes。
3
Watered lamb meat is transferred to an electric high-voltage pan, with orange skin and tea (which also has to smelt the lamb), with a little water pressure of 20 minutes。
4
The squeezed lamb is made out of bowls。
5
Prepare a spoon full of hot pots, dry peppers, carrots to skin, cut into rollers and fragrances。
6
Pick up the boiler。
7
Little fire, get red oil from the bottom of the pot。
8
Go down to the radish and die, and dry the chili。
9
I'll cook it up to the radish。
10
Down into the lamb, evened up。
11
A small amount of salt is added (as a result of the addition of a fire pot base, the salt is added to its own taste, or may not be allowed), chicken concentrates, pelican oils, pepper powders, and old stench。
12
Finally, cuisine and rice wine。
13
Pick up the pan。
14
Okay。