Sheep bellies
By VicentaLakin
Recipe Recommendations
- Morchella appropriate amount
- front leg meat appropriate amount
- green onion appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- corn starch appropriate amount
- salt appropriate amount
Steps for Sheep bellies
1
The blubber of the sheep's belly bubbled early。
2
The front leg was purified and sliced。
3
Bounty beams are added to the right amount of raw, pelican oil, corn starch。
4
A little peanut oil to lock the water。
5
The sheep's belly is turned on and then it's made of meat。
6
We've got a plate of sheep's bellies。
7
Steamed sheep bellys pour out soup juice。
8
The water in the pot, the blisters, and the evaporated soup。
9
A little salty。
10
It's hot。
11
A proper amount of starch tonic, boiled and poured into a steamed sheep belly。
12
The finished product。
13
The finished product。
14
The finished product。
15
The finished product。