Hands on the sheep
By VicentaLakin
The first meal of lamb in the fall must be the hand-catching of sheep, not too much processing, taste of the most delicious lamb. Fresh lamb chops (sheep-leg meat) purchased from the market, with a few ginger chips and peppers in the pot, a little salt, a little fire and a slow stew, and the hand grabs the goat with the taste of the juice. The lamb that comes out of this is not odour-free, and the entrance is warm, delicate and nutritious。
Recipe Recommendations
- mutton with bone 700 grams
- Jiang 6 tablets
- pepper 20 grains
- salt 8 grams
- water 800 ml
Steps for Hands on the sheep
1
Lamb chops or lamb leg meat immersed in water for 30 to 40 minutes。
2
Put it in the pot and add six gingers, 20 peppers, 8 grams of salt。
3
Add 800 ml of water, cover the pan and activate the lamb。
4
The cooking is over and it's gonna be beautiful。