Lamb's pussy
By VicentaLakin
Recipe Recommendations
- mutton 500 grams
- mushrooms 4 flowers
- onion half a
- Jiang 1 block
- garlic 3 petals
- pepper 1 handful
- geranyl 2 tablets
- grass fruit one
- cinnamon 1 block
- Zemenghua 1 handful
- cumin 1 handful
- dried chili of 4
- thyme 1 pinch
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- braised soy sauce 2 tablespoons
- salt 1 scoop
- salty and fresh
- burn
- an hour
- divine level
Steps for Lamb's pussy
1
Skinny lambs (clubs delivered by friends, goats very good, culinary, fresh) are watered for one or two hours, bleeding water is spilled, water is exchanged once or twice, purified mahjong-sized pieces are washed and fat is released alone。
2
Sphinx slices, onion slices, ginger slices, garlic slices. All the spices are put in the spice bags, and with no centipede or Zemori, or with any other fragrance, only peppers, cinnamon, or leaf. The bag was sold online, it was practical。
3
Put the fat in the pot, and the little fire slowly spills oil。
4
Put on the garlic, it's fried。
5
Put the lamb on, make the water。
6
I don't know。
7
Join the mushrooms, soft。
8
It's hot。
9
Water with no meat, bagged, burned in the fire, turned into a stew for 30 minutes。
10
After 30 minutes, take out the bag, taste some juice and add a proper amount of salt to your home taste. The fire gathers juice, and the soup gets thicker, and it's done with shovels. Turn off the fire after drying up。
11
Frozen or frozen. It's very nice to cook, to cook, to serve, to blend and to mix。
12
It's salty and delicious. I couldn't bear to eat a few pieces。