The lamb bubbly
By VicentaLakin
As an old man, a lamb's bubbling, a face of shame, a meat trap, the three old things are always delicious. If you don't find the right place, do it yourself
Recipe Recommendations
- Dead dough cake appropriate amount
- goat liver appropriate amount
- sheep lung appropriate amount
- Yangxin appropriate amount
- mutton appropriate amount
- fungus appropriate amount
- day lily appropriate amount
- fans appropriate amount
- salt appropriate amount
- sheep oil appropriate amount
Steps for The lamb bubbly
1
The cedar and lumber are ready to be used, the fans do not need to be bubbled, and when they open directly, they are ready to be used。
2
Breads, this is the key, and it must be dead pasta — and pasta — in which the fermentation, i.e. simple flour with water and a little wake-up call, then go straight to the circle and make a pot。
3
Turn the pie back and forth when the pan is hot, remember, it can't be cooked. It has to be seven, because it's going to boil
4
When the lamb and the lamb are cut together, they cut into slices if they like to eat, or large, if they like to taste。
5
This step is essential, and the cakes are made of hand-carrying into little bumps and pelvis。
6
Hot pots, ketchup, water, pre-prepared ingredients, goats, lambs, mollows, yellow florists, fans, grunts
7
YOU KNOW, YOU KNOW, YOU'VE GOT 15 MINUTES OF FIRE ON THE PREP. KEEP GRUNTING
8
PUT IT IN THE SOYBEANS, COVER IT UP, AND KEEP MOANING FOR ABOUT FIVE MINUTES
9
Put on the chili sauce, and have another garlic