Routine lamb
By VicentaLakin
It's been a long time since I ate a lamb string. I'm hungry. I don't have a bamboo stick at home. Let's just make some lamb and lettuce
Recipe Recommendations
- mutton 1 kg
- chili powder 1 scoop
- cumin powder 1 scoop
- pepper 1 scoop
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- starch 1 scoop
- egg white one
- white sesame 1 scoop
- cumin 1 scoop
- salt half a spoonful
- ginger appropriate amount
- oyster sauce 1 scoop
- onion appropriate amount
Steps for Routine lamb
1
The lamb cut into small pieces, about the size of the finger。
2
Pickled meat (desolation) is evenly mixed。
3
It's then evenly mixed with starch and pickled for 15 minutes。
4
Get ready for the dry, ginger chops。
5
The bottoms are oiled, 50% hot, salted lamb, and the small fire will be replaced by a slow blow until the age of 8。
6
After all the lambs had been cooked, the bottom oil had been onions of ginger paste, raw smoke, pelican oil, and burned。
7
Blasted lamb, turned it up。
8
Put the dryer in the pot and the dryer out。
9
It's important to leach the bottom oil with a spoon。Routine lamb Make Tips
Precious peppers, pickled meat, fried rice and a proper amount of peppers per population. The fire must be slow, the fire too high, and the lamb is easily cooked. For the second time, the soy sauce will become soy sauce, and the soy sauce will be condensed。