The pressure pot burns lamb
By VicentaLakin
Although it was the hottest time of the year, many regions had a tradition of eating lamb in the middle of the summer, sweating and venoming. If the body has cold air, it can do more than anything。
Recipe Recommendations
- salty and fresh
- burn
- an hour
- simple
Steps for The pressure pot burns lamb
1
600 grams of lamb, one onion, one ginger, one stew。
2
The lambs cut small pieces, wash the water over and over again, cool the pot, and burn clean and dry。
3
heated pans, oil, glucose oil, scalding, rinding lamb, and then rinding to pressure pots, with packs and 200ml of water。
4
Set cattle and sheep, red burns, 30 minutes。
5
After that, move to the pan, dry。
6
Pressure cookers burn lamb, and when they eat it in the air, it can do more than anything。