Scrambled lamb
By VicentaLakin
The lamb is protein-rich, its medicinal value is abundant, and adequate consumption increases body immunity. This is red lamb, made from the backside of the sheep, but not fat. The red sheep are red and red, the goats are fragranced, and the scent is fragrance (cooled overnight)。
Recipe Recommendations
- mutton appropriate amount
- soup-stock appropriate amount
- ginger slices few slices
- onion slices few slices
- red yeast rice appropriate amount
- braised soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- braised
- half an hour
- divine level
Steps for Scrambled lamb
1
It's after-sheep meat washes it and dries it out with blood。
2
Put it in lamb, put it in the right amount of wine, ginger powder。
3
The water goes out of the water and boils until it breaks out。
4
The good lamb is put in the high-pressure pan, in the old soup, in the red sauce, in the old smoke, in the salt, in the right amount of red chord rice (on top), in the onions, in the ginger chip, in the high-pressure pan for 30 minutes。
5
The red sheep are red and red, the smell of the lamb is strong, and they can be cut easily after they are completely cold。