Spicy lamb
By VicentaLakin
New year's special purchase of sheep's lobe oil for making this goat's spicy. Spicy goat oil is a necessity for many good foods, especially some fresh ones, which are essential. For example, lamb soup, lasagna, spicy hot, and so on, there's no substitute for normal pepper oil. And the best part of lamb oil is sheep's lobe oil, and chili is not a chili, made of two to three kinds of chili. The fried spicy lamb doesn't smell like goat oil. It smells special。
Recipe Recommendations
- medium spice
- fried
- half an hour
- simple
Steps for Spicy lamb
1
The peppers are wiped with wet cloths and then dry. I picked two chili and bullet-head peppers, and the bullet-heads picked two spicy and medium spicy. It would be nice to replace half the bullet with lantern pepper。
2
Two chili straps, dry it off。
3
It's a little bit hotter with the head of the bullet, and it's a little bit lighter。
4
It's even more delicious to have two chili in the thicker and to keep most seeds intact。
5
Put the pepper powder together and put it in the vanilla, the pepper powder and the salt。
6
Swing evenly。
7
The sheep's back is rinsed。
8
Put it in the pot。
9
Refining oil。
10
Filter the oil out。
11
It doesn't matter if the oil is in the pot, it's 150 degrees, it's in sesame, it's in sesame, it's in sesame。
12
Turn off the fire and pour pepper powder。
13
It's very smooth, and in the course of it, the smell of chili, it's very good。Spicy lamb Make Tips
It can't be too hot for peppers, or they can be too low for the smell. Temperature is more appropriate at 150 degrees。