The lamb sauerkraut
By VicentaLakin
The sour is the love of the northerners and it's not enough. It is also perfect for lamb, and it is not fragrance, nor fragrance, nor taste. Winter, 39, summer, 3 volts. There is also the argument that “the medicine is better than the soup”. The lamb soup, which is the head of the soup, is often used to warm and spread the cold, to make amends in the heat, to regenerate the kidney yang, to regenerate the blood, to strengthen the body and to survive the winter in safety。
Recipe Recommendations
- sauerkraut appropriate amount
- mutton appropriate amount
- oil appropriate amount
- salt appropriate amount
- peppercorns appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- Homemade chili sauce appropriate amount
- slightly spicy
- quick-boiled
- ten minutes
- senior
Steps for The lamb sauerkraut
1
The sour dish is washed clean and shredded, and the cold water is washed and the water is removed。
2
The lamb is left over from the fire pot and needs to be eaten quickly. I don't want to go out and buy it, but it's better to pick it up with all kinds of spices. I'm just adding a little wine and raw pickles。
3
Scratch the skin, rinse the skin, screech the twirl, casserole with appropriate quantities of oil, blasting peppers and eight horns, toss it out, toss it with ginger, toss it out, and a spoon of homemade pepper sauce, which is not so hot, but it smells good, and all the sours are made。
4
Add a proper amount of water, if you like soup, a little more water, a big fire, sour sauce。
5
It's made of salt, it's ripe, it's not cooked for long, it's a minute off fire, it's salt, it's spicy。
6
The pot, the soup tastes good, the spicy taste, not greasy, not greasy at all, and the appetite。