Recipe: Red dragonfly leg

Home Cooking Recipe: Red dragonfly leg

Notes:

I am actually not a person who loves to eat lamb. When I was in the north, it was a taboo for mutton. When we made lamb, we had to separate them for a while. Even though I no longer resisted the lamb, but this time the performance is unique, is the rabbit's cooking improved? I remember some time ago, whoever, that is not doing business, while teaching people to learn English, while claiming that Jiangnan cooks have changed all the glutinous silver cakes all day long, and the warmth of the atmosphere is about to send braised big meat dishes, so 俺The title of this dish of our rabbit is not so called: the strong northern Guangdong husband is the best way to send the ancient law to the lamb leg, hahahaha, the title is long enough? Patted and patted, the mutton's skin is a bit dry, hurry back to the pot, eat!

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the leg of the leg after cutting the bone, rinse it off

    Cut the leg of the leg after cutting the bone, rinse it off

  2. Home Cooking Recipe: Burn a large pot of hot water, put ginger, scallion, cooking wine and a small amount of vinegar, then add the mutton, cook until a large amount of blood foam, rinse thoroughly with cold water, fill the basin

    Burn a large pot of hot water, put ginger, scallion, cooking wine and a small amount of vinegar, then add the mutton, cook until a large amount of blood foam, rinse thoroughly with cold water, fill the basin

  3. Home Cooking Recipe: Put the spices, scallion, ginger, garlic and dried peppers in turn, and then sauté the mutton, stir fry the mutton, stir fry for a while, and fry the mutton.

    Put the spices, scallion, ginger, garlic and dried peppers in turn, and then sauté the mutton, stir fry the mutton, stir fry for a while, and fry the mutton.

  4. Home Cooking Recipe: Cook a few drops of balsamic vinegar, then release the wine, soy sauce, soy sauce and continue to stir fry, stir fry for a while to make the lamb color, when it smells very sweet, add some amount of hot water, boil again, put red dates and Onion leaves, move into the casserole, keep the small boiling slightly, stew for about two and a half hours

    Cook a few drops of balsamic vinegar, then release the wine, soy sauce, soy sauce and continue to stir fry, stir fry for a while to make the lamb color, when it smells very sweet, add some amount of hot water, boil again, put red dates and Onion leaves, move into the casserole, keep the small boiling slightly, stew for about two and a half hours

Tips:

1. Step 2 can be rinsed with cold water. Because the meat is very hot, the sheep oil will not solidify and it is easy to rinse. Of course, you can also prepare a lot of warm water to rinse. Step 4 can't add cold water, because after a period of stir fry, the surface of the lamb has been cooked, and then add cold water to make the meat suddenly shrink will affect the taste. 2, two times vinegar is very important, play a role in 臊 臊 臊. 3, not too much spice, otherwise it will affect the fresh flavor of the lamb itself. 4, the rabbit said, stewed lamb must use casserole.


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