A lamb stew
By VicentaLakin
Cooking lamb is a taboo for the use of large quantities of spices, simple onions, ginger chips and more than 10 peppers. Get out of the blood, get out of the water. Focus on the dot. Don't stir up when you're punching, or it's gonna stick to the lamb, it's hard to get it off, and it's so dirty and dirty。
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- ordinary
Steps for A lamb stew
1
Sheep chops into large pieces and immersed in water for about two hours。
2
It's cold, it's hot, it's hot. If you're floating, you can hit the twig until you clean it up。
3
After the tungsten has been purified, onions of ginger peppers are put on, and after an hour of slow-burning, salt is served for another 20 minutes。
4
Another pot, with a proper amount of lamb and soup, which, if too fat, can be mixed into a proper amount of water。
5
Carrot slices, pre-drink water in the lamb pan。
6
The finished product。A lamb stew Make Tips
1. The lamb may be soaked, cold-watered and soaked until it is clean. 2. Creaming of onions of ginger and peppers and slow stew of fire. The timing depends on the quality of the lamb and is flexible. 3. A radish is the best partner for lamb, and early odor removes the aroma and directs the radish, making the radish taste of the radish and missing its beauty. 4. A little onion fragrance is better。