Roach and lamb stew
By VicentaLakin
Recipe Recommendations
- sheep's hind legs 1200 grams
- green radish one
- salt half a spoonful
- pepper 50 eggs
- octagonal of 2
- cinnamon v. 1
- grass fruit one
- Seasoning bag artifact one
- salty and fresh
- stewed
- an hour
- senior
Steps for Roach and lamb stew
1
The sheep were bought and their legs were cut in pieces and spilled blood into the basin。
2
The spices prepared for lamb stew: peppers, eight horns, cinnamon, grassfruit. Prepare a green carrot。
3
Blue carrots cut into pieces。
4
The lamb was put in a high-pressure pan and burned with water, leaving the foam behind。
5
The spices are fed into the fabric packagings and placed in the high pressure pans with salt。
6
Add a green radish cap with a steam valve for 30 minutes and air out。
7
Batch charts。