Chamma's goat stew

By VicentaLakin

Chamma's goat stew
They say that the sheep of Xinjiang “take the golden track, drink mineral water, eat Chinese herbal medicine and even shit is a six-steek yellowball”. Although condensed, it is sufficient to show that the new sheep are grown in the natural environment. Xinjiang's lamb is known for its "hot and taste." The simple way to cook it with a fresh stew is to preserve its essence to the greatest extent possible. It's cold, it's fresh. Once the pot is opened, the blood is blown away and the fire is reduced. Real fire, real stew. A spoonful of oil on the soup, and a spoonful of it on the flesh that is exposed to the soup, the soup remains in a state of openness. When it comes to Chamago, not only are many Mainlanders unaware, but many Xinjiang are not. On the outside alone, it looks very much like a white radish. It's about the size of a big radish. It's ugly. It's got a lot of scars. It's not smooth at all. If you're a very picky person to buy food, it's hard for Chamago to get into your eyes. The Xinjiang people have a 2,000-year history of eating Chamago, whose weight in the hearts of the local minority is as great as the Han people's view of gin. The difference is that Chamaku can eat every day and will not burn. The Uighurs therefore call Chamaku the fruit of longevity. Xinjiang Aksu's famous Kophyng County is the “land of longevity” because the locals love Chamago and make it into a variety of eating methods. Now that Xinjiang has made Chamago into a drink, oil and so on, and is said to be resistant to cancer, the nutritional and pharmaceutical value of Chamago is really too high. Chamago is a high-alkalin plant that balances the acid population. According to experts, 80 per cent of Chinese are severely acidic, and approximately 60 per cent of these people are sub-healthy and need supplementation with alkaline substances. The sources of Chamago ' s plants, their properties, their pharmacological effects, and their functional management are well documented in Uighur medical codes such as: Chamago, free of poison, sexual warmth to the stomach, liver to the liver, tricoon, imitation, ointment and detoxification. Pneumatic coughing, purified liver, renal filling, bologna defecation, urinary swelling, cholera treatment, euphemism, breast milk, drying... external to the inner clothes, which can rise, sweat and vomit, and can work well, soar, respiration, thirst and exaltation are of great credit。

Recipe Recommendations

  • mutton appropriate amount
  • Chama Gu appropriate amount
  • onion appropriate amount
  • salt appropriate amount
  • coriander appropriate amount

Steps for Chamma's goat stew

  • Make Chamma
    1
    Food products: Chamago's onion onions
  • Make Chamma
    2
    Get the onions and cut the pieces. Cut the lamb
  • Make Chamma
    3
    Down in the sand
  • Make Chamma
    4
    Cool water
  • Make Chamma
    5
    It's a fire. It's a fire
  • Make Chamma
    6
    Two hours after a little fire and onions together
  • Make Chamma
    7
    Clean up the Chemac
  • Make Chamma
    8
    In the sand, with salt, in about 15 minutes
  • Make Chamma
    9
    Clean up the fragrances and put onion on the table
  • Chamma's goat stew Make Tips

    Be sure to bring the soup to a boil over high heat; only then will the scum continuously rise to the surface. Skim as soon as the scum appears. If you let it boil any longer, the impurities will dissolve into the soup, making it cloudy, unrefreshing, and bad-tasting, which greatly compromises the quality of the soup. The soup in the pot should always be kept in a near-boiling state.

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