Red sheep
By VicentaLakin
The correct way to open the Guangdong food after winter, of course, is to have a hot pot of hot sauce and a fragrance. It's warm and warm
Recipe Recommendations
- Sheep belly appropriate amount
- green and red pepper appropriate amount
- Jiang appropriate amount
- garlic sprouts appropriate amount
- garlic appropriate amount
- sweet potato appropriate amount
- horseshoe appropriate amount
- grass fruit appropriate amount
- pericarp appropriate amount
- lime leaves appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- Donggu Changhou Sauce appropriate amount
- Donggu straw mushroom soy sauce appropriate amount
- Donggu seafood sauce appropriate amount
- Donggu fermented bean curd appropriate amount
- Donggu Yipin Fresh Soy Sauce appropriate amount
- Donggu ginger and onion cooking wine appropriate amount
- Donggu premium oyster sauce appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for Red sheep
1
Ginger slices, horseshoes, half-sliced grassfruit, cut lemon leaves with a knife。
2
When the water opened, the ginger and a clean kettle poured four teas of wine, and the lamb was left out of the puddle to get out and wash it again with fresh water。
3
The hot pot pours the ginger clots and the lamb herbs into a flat fragrance。
4
It's been a long time since I've been able to get my hands on it。
5
One cup of tea, one cup of tea, one cup of tea, one spoon of tea, one spoon of seafood, one spoon of pelican oil, and then shear。
6
crushing the crumbs into the pot (a whole can of 98 g crumbs) and pouring into the spices to make 5-6 tea spoons of the crumbs of onion。
7
A cup of salt and a half of a tea spoon from the herbs has been pumped with a lid for eight minutes。
8
A two-hour cup of tea pouring into sugar, potatoes and horseshoes。