♪ ♪ With peas and sheep ♪
By VicentaLakin
It's been raining all the time. It's summer, but it's like winter. Let's warm ourselves up. It's a bit of fragrance. Don't be greedy. The Chinese doctor says it's hot, smelly, warm, warm, warm, warm. It's got a warm spleen, an abdominal gas, digestive accumulation, brain artery, cold-wetting, burning liver. The main causes of abdominal abdominal pain, indigestion, cold acupuncture, menstruation, renal failure etc. The general population has access to food, while constipated, hemorrhoids are less likely to eat or not. This time, with French Risling's white wine, the wine itself hides a little lemon gas, with a little lemon juice and a couple of ice sugars. And with this help, the lamb's acne can be removed.
Recipe Recommendations
- mutton hind leg 350 grams
- potatoes 300 grams
- pea appropriate amount
- cumin powder 1ml
- parsley powder 1ml
- cinnamon a
- white wine 15ML
- lemon juice 10ml
- broth 100ml
- freshly ground black pepper appropriate amount
- salt appropriate amount
- butter 10 grams
- salty and fresh
- stewed
- several hours
- simple
Steps for ♪ ♪ With peas and sheep ♪
1
Cracking of garlic, cutting of onions, burning of the scent with hot oil in the pot
2
Put it in the hot water
3
add 100 milligrams of soup, 1 milligram of powder, 1 milligram of celery, a cinnamon, and a half an hour of plume.
4
Join the cut potatoes for half an hour
5
When you're ready to eat, get potatoes and lamb.
6
Potatoes and lamb fry to two sides of yellow
7
The peas are boiled with an appropriate amount of lamb.
8
Potatoes, lambs, peas pour into the inside of the table in a few minutes.
9
Each of the pots used for stew is different, and I've got only a little bit of soup left.♪ ♪ With peas and sheep ♪ Make Tips
1. Every family has a different pot for stewing, and by doing it this way, I ended up with only a little bit of very rich soup left. Before the final simmer, depending on your own situation, you can add a grain or two of rock sugar, salt, or water.
2. If the lamb has a strong smell, blanch it in hot water with crushed ginger before stewing to remove the fishy odor and foam.
3. Cooking the peas separately and adding them at the end is to keep their fresh color.