Lamb tendon meat 2500 grams

Dry yellow sauce a little

Soy sauce a little

Maintaining Wine [Figure]Maintaining Wine a little

Salt

Onion, Ginger, Garlic moderately

Peppercorns, Seasoning a little

Cao Guo, Cloves a little

Sugar [Figure]Sugar a little 相克食物

老汤适量

菜谱做法：

红烧羊肉的做法图解11.新鲜羊腱子洗净备用

红烧羊肉的做法图解22.准备所以调料

红烧羊肉的做法图解33.在准备调味料

红烧羊肉的做法图解44.锅中放适量水 The water boiled down into the lamb tendon blanching fish out and spare

Braised lamb practice illustrations 55. old soup into the casserole, and then blanched lamb into

Braised lamb practice illustrations 66. onions, ginger, garlic and other seasonings together into the casserole, open the pot to cover the lid and change to a small fire stew for an hour, do not have to be immediately fish out, put it in the inside of the simmering for 4 hours in the fish out, naturally drying! Surface soup in the slices on the complete

Braised mutton practice diagram 77. color red, rich sauce, soft taste

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Recipe Tips:

Lamb tendon meat when purchasing the selection of the best fresh, stewed over low heat. Seasonings are added to personal taste