Routine lamb
By VicentaLakin
Learn to make radiant lambs from the Mongol chef. The lambs are fresh and spicy, full of barbecues
Recipe Recommendations
- lamb shank 600g
- onion and garlic appropriate amount
- garlic sprouts 2 pieces
- coriander 4 pieces
- For other seasonings, see the steps appropriate amount
Steps for Routine lamb
1
600 grams of lamb leg meat (best leg) cut into large pieces。
2
Add a spoon of salt of 2 grams, a spoon of dry face of 5 grams and a spoon of garlic pepper sauce (adapted to individual populations)。
3
Full and even catch with hands (operated with gloves), with thin oil and water locked, is appropriate for more than 30 minutes。
4
[Preparatory] 4 garlic slices, 2 onion slices, 10 grams of chili pasta, 10 grammes of pre-cooked (adjusted for individual populations)。
5
2 garlic sprouts, 2 fragrance slices。
6
The boiler preheated, oiled, left a little bottom oil, dried up lamb for about two minutes, boiled water and goat oil。
7
Get the lamb oil back。
8
Hot pots, onions, garlic chips, little flaming fragrances, fragrances。
9
It's going to fall into the lamb。
10
I'll put on a spicy paste and a little spoon of salt, and I'll put it in a flat。
11
Spray a sesame, fast-fired。
12
Before you go out, add garlic seed and fragrance。
13
It'll be fine until the garlic seed breaks。
14
Two cabbages on the bottom of the plate。
15
It's fresh and spicyRoutine lamb Make Tips
We'll adjust the use to the population