Routine lamb

1

Preparatory material。

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2. The lamb meat is cut into thin pieces (or with a scaffold, or with a keg) and washed with water for five minutes to remove the blood water, which is then added to the eggnog, the wine and the pickle for 20 minutes. Onions are cut into thin slices and onions are cut into 3-4 cm long portions

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3. The boiler is so hot that it can feel the visible heat with its hands above it, and then put it in the right amount of oil, drop it in the lamb slices and slip quickly, and make it out when it changes

4

Take step three。

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The rest of the oil in the hot pot is put in the onion for 40% of the heat, and then in the pre-heated lamb slices, in the sauce, in the chords, in the salt, in the sugar, and then out of the fragrance, and then in the powder, in the onion section, before it comes out。

The mutton slices should be cut thinly so that they can be easily tasted and matured. More importantly, the fried mutton slices will be slightly crispy around them and will taste very good. This dish is also very delicious when made with beef slices. You can also use the remaining beef slices and mutton slices from the hot pot, but you must fry the water dry, otherwise the taste and taste will be bad; although cumin powder and cumin grains are both the same seasoning, the taste of the two is different, especially after adding a little cumin grains, the mutton will taste very fragrant, which is much more delicious than using it alone; it is best to choose purple skin for onions. It is very fragrant. It's also good to replace the chives with coriander, but don't put them in too early. After frying for a long time, it will not only easily produce water, but will also make the taste soft and rotten, which will not look good or taste good.