Clean up the lamb's leg
By VicentaLakin
The roasting of lamb is a special treat for all ethnic groups in the north-west and north-east China (the Qinghai, Xinjiang, Nemong, Ningxia and Shaan North). The lamb stew is white, the soup is bright, and its unique scent is preserved to the maximum extent. The roasted lamb is easily digested, with high proteins, low fat and high phosphorus. At the same time, lamb is one of the main meats to which our people eat, and it is tenderer than pork and less fat and cholesterol than pork and beef. The meat is fine, easily digestive, and more meat is used to increase body immunity。
Recipe Recommendations
- lamb shank appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- cumin seeds appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Clean up the lamb's leg
1
The lamb's leg cut big。
2
Insulated with cold water。
3
The lamb is boiled in cold water and the wine is added to remove the foam。
4
The water is washed with warm water, placed in an electric pressure pan, poured into hot water, placed onions, ginger, peppers, fragrance, fragrance, and made for 50 minutes。
5
Pick up onions, ginger and spice packs (fruits, fragrances, fragrances) and burn them in salt。
6
With a fragrance, you can add vinegar and pepper powder to the taste of the population。