Red lamb

By VicentaLakin

Red lamb
The warmth of the lamb, which is often eaten in winter, not only increases the body's heat and resistance to cold, but also increases the digestive enzymes, protects the stomach wall, restores the gastric muscular membranes, helps digestion of the spleen and acts as an anti-age resistance。

Recipe Recommendations

  • mutton with skin 400 grams
  • carrots 1 piece
  • white lentils appropriate amount
  • cinnamon 1 block
  • octagonal of 2
  • dried red pepper of 5
  • pepper 1 small
  • ginger 1 small piece
  • rock sugar 2 small pieces
  • high-alcohol liquor 1 teaspoon
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • salt appropriate amount

Steps for Red lamb

  • Make Red lamb step 0
    1
    1, with lamb, carrots and lentils ready。
  • Make Red lamb step 1
    2
    2. Fever preparation。
  • Make Red lamb step 2
    3
    3. The lentils were washed out of the dust in the water, the carrots were rinsed and rinsed with the lamb and then placed together in the high pressure pot。
  • Make Red lamb step 3
    4
    4. Add purified ginger, eight horns, cinnamon, peppers, dry peppers, ice cream。
  • Make Red lamb step 4
    5
    5. Add a spoon of high soybdenum, a proper amount of old, raw, salt and beryllium oil, evenly mixed。
  • Make Red lamb step 5
    6
    SIX, HIGH VOLTAGE PANS ARE READY IN 25 MINUTES。

    • Red lamb Make Tips

    1. For meat dishes, high-proof white spirit is more effective than cooking wine for removing odors. 2. White hyacinth beans become tender and soft after being cooked in a pressure cooker, with a great texture. 3. Add salt to taste, as seasonings like dark soy sauce and light soy sauce are already salty.

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