Red lamb
By VicentaLakin
Red lamb, which eats in winter, is both resistant to the cold and nourishes the body, because it tastes like greasy, warm and dry, and it helps to warm and cool and replete blood。
Recipe Recommendations
- lamb chops 1000 grams
- onion 4 segments
- Jiang sheet
- garlic 8 petals
- bandits of 2
- tangerine peel 2 grams
- geranyl 2 tablets
- cumin 2 grams
- pepper 10 grams
- cinnamon 1 block
- Pi County bean paste 40 grams
- oil 20 ml
- soy sauce 5 ml
- soy sauce 15 ml
- cooking wine 20 ml
- salt 3 grams
- water 800 ml
- medium spice
- burn
- an hour
- ordinary
Steps for Red lamb
1
(b) The sheep are washed clean, immersed with water for one hour and provided with blood
2
20 milligrams of oil poured into the pot and put in onions of garlic, leather, fragrance, fragrance, peppers, cinnamon, herbs; (modulated: 4 onions, 5 onions, 8 on garlic, 2 onion, 2 onion, 2 onion, 2 onion, 10 onion, 1 onion)
3
Add another 40 grams of soybean bean sauce to the lamb chops and 800 ml of water
4
5 ml old, 15 ml soy sauce, 20 ml wine and 3 g salt
5
Cover the pan and activate the [Red sheep] function (if not, select the [Red meat] function)
6
Cooking's over, mixin' up the pot。