Routine lamb
By VicentaLakin
The sheep's tastes are warm, warm and warm, and they have the effect of warm colds, refuelling blood and renal yanging, so that, in the harsh winters, they eat more lamb, so that they can keep warm and warm, so that they can be warm and sour and sour and so that they become more resilient. Routine lamb is a unique and classic dish, made of the best food in the post-sheep leg, with powdered powder, pepper noodles, salt, etc., which is delicious, nutritious and well-loved by a wide variety of eaters。
Recipe Recommendations
Steps for Routine lamb
1
The fragrance is washed clean, the lamb is washed clean and sliced。
2
Prepare the garlic, the eggs, the dry and the pepper noodles。
3
The fragrance is cut into small pieces and the ginger and garlic slices are replaced。
4
Scraped lambs are added to an egg purr, starch, salt, sugar, odor, wine, pepper powder and old smoke。
5
It's 20 minutes with a hand grab。
6
It's 300 grams of oil in the pot and 70% of the heat pours salted meat into it and makes it white。
7
Pull out the controlled oil。
8
Oil is pouring in the pot, and the heat is 70% hot, and pepper noodles and garlic are pouring in to make the scent。
9
And then pour the lamb in。
10
Finally put the cuisine inside and set fire to the fire。
11
It's delicious and fragrancey。Routine lamb Make Tips
1. Buy fresh lamb to come back to cut the slices, and not make the dish with a hot pot of lamb. The taste is completely different, and there is no mouth to talk about. 2. Many of the young partners are concerned that the roasted lamb will not be chewed, and that a spoon of corn starch can be added to the pickle while it is made。