I don't know
By VicentaLakin
A little bit of vinegar will make the lamb more beautiful。
Recipe Recommendations
- mutton hind leg 300g
- green onions 100g
- garlic 6 capsules
- coriander appropriate amount
- Jiang 2 tablets
- soy sauce 10g
- cooking wine 10g
- corn starch 5g
- Donggu Yipin Fresh Soy Sauce 10g
- hengshun aromatic vinegar 3g
- sugar 3g
- salt 1g
Steps for I don't know
1
The sheep's rear leg is 300 grams sliced. I cut a little thinner, and I have to go fast. It's a little thicker. It's a little more comfortable。
2
add a bottle of wine, a spoonful of raw, 5g corn starch。
3
It's 10 minutes to scratch。
4
100 grams of onion slash, 6 slices of garlic shredded, two slices of ginger sliced silk, and a proper fragrance. make a juice: 15 g raw, 15 g fresh sauce, 10g wine, 3g vinegar, 3g sugar, 1g salt。
5
The boiler was put in a little bit more oil, as the posterior leg was thinner。
6
Don't get too hot. The lower lamb chops slip fast。
7
Most of the lamb is a little colored out。
8
Scrambling, reloading oil and adding gingers to the scent。
9
First half of the onions go down, then the other half。
10
Then it goes down to lamb
11
Join the garlic chip, pour the juice. Quick flip flat。
12
Turn off the fire and add the fragrance to the fragrance。