I don't know
By VicentaLakin
Onions can't be less expensive in winter than lamb。
Recipe Recommendations
- lamb shank 300g
- green onions 2 pieces
- cooking wine 1 spoon
- soy sauce 2 spoons
- oyster sauce 1 spoon
- rice vinegar 1 spoon
- sesame oil 2 spoons
- white pepper appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for I don't know
1
The leg of the sheep is cut thin, with wine, raw smoke, pelican oil, and white pepper powder is easily tuned and finally covered with a fragrance on the outside。
2
The onion removes the leaves, leaves the tenderest part of the white, cut into a roller。
3
Burn the pot, pour the oil. When the oil is hot, it goes down into the lamb chops, and it explodes fast until the lamb becomes colored。
4
A small amount of bottom oil is left in the pot, which is put into the onion section to be burned to a slight collapse。
5
Fall in good lamb, fire. With a little white sugar, salt is added to the population's taste, and salt in pickles is enough. Let's get out of the pot a little bit of vinegar and get some more perfume。