A carrot for lamb
By VicentaLakin
The doctor ordered his husband to eat more hot food and bought a lamb chop, three or four pounds, plus a pound of leg meat, divided into three. It's one of them. Two people do more than one。
Recipe Recommendations
- lamb chops a pound and a half
- white radish a
- lamb shank half a catty
- green onion appropriate amount
- ginger slices appropriate amount
- cooking wine 1 scoop
- rock sugar 1 small piece
- red oil bean 1 tablespoon
- light soy sauce 1 spoon
- soy sauce a little
- pepper a little
- octagonal two
- Sanna 6 tablets
- cumin powder a little
- geranyl 3 tablets
- balsamic vinegar a little
- slightly spicy
- braised
- an hour
- ordinary
Steps for A carrot for lamb
1
Sheep drains clean, leaching after bleeding. Put peanut oil in the casserole, 50% hot, then a ginger-crumb boiler, and pour it into the lamb chops and fry it to the dry。
2
It's been a long time since I've been able to get my hands on it. Add wine。
3
Add an appropriate amount of open water and flood the sheep 2-3 centimeters. It's in the eight-point corner, the three-panet, the fragrance, the fragrance, the sugar, the proper salt, etc。
4
The lamb chops mature to seven years old, pouring into white radish, and the rags continue to boil to soft radish and transparent. Salt may be added as appropriate。
5
The fire gathers juice and adds a little chicken flavor or not。
6
Onion flowers and cuisine can be added to the table. There's no cuisine at home, just onions。