When buying mutton, we must look for this part of the lamb chop, because the lamb chop is the most delicious one, and the butcher often eats it himself. Next, I would like to share with you a particularly delicious stewed lamb chop with radish. Chop the mahjong pieces of mutton ribs into small pieces, put the onion and ginger cooking wine into a cold water pot, and then add a proper amount of water to the pot to boil. Remember not to put salt. First, stew 10 minute, then turn to medium heat for 20 minutes, then put it in a pot where radish and carrot are chopped, stew 10 minute, and season with salt and pepper. You can eat it. It's nutritious and warm. Many people don't know yet, so keep trying.
When buying mutton, we must also look for this part of sheep's hoof. It is rich in collagen, almost odorless, and tastes good after stewing. Next, we will share with you a delicious lamb's hoof spicy sauce. After buying sheep's hoof, it is best to put it on the stove, burn off the excess wool, then wash it, scald it with cold water, then scoop out the water, put it in a pot, add some water instead of sheep's hoof, then fry onion, ginger, dried pepper, red oil and halogen for one hour, and then stew it for another hour. It's very spicy. Many people don't know it. You can try it.
When buying mutton, you should also look for this piece. Butchers often keep it for themselves, because sheep are the body of sheep, not the part of mutton. It tastes strong and tastes good when used in hot and cold frying. Next, I will share with you the method of spicy fried lamb belly. After the raw Morchella is bought home, add flour and white vinegar, evenly spread it and rub it twice, and then wash Shui Piao again with a cold water pot after cleaning.