condiments

Leg of lamb 1

condiment

salt

Proper amount

vinegar

1?o'clock

verdant

1 segment

energy

1 block

Eight angles

two

Sichuan pepper

1 pinch

cinnamon

1 tablet

Cooking wine

Proper amount

dark soy sauce

Two spoonfuls

coriander

1?o'clock

Stewed leg of lamb

Mutton slices:

Two legs a * * * piece so full of a pot of meat:

1. First soak the sheep bones in cold water, soak all the blood out and take it out.

2. Boil a pot of hot water, pour it on the sheep bones, and scald the dirty things on the mutton twice (at this time, the steam is full, making you feel like you are in the mutton restaurant).

3. Prepare cinnamon and onion ginger pepper, pour sheep bones into the pressure cooker, add onion ginger and seasoning, and pour two spoonfuls of soy sauce and a little vinegar.

4. Pour some cooking wine and pepper water (boiled pepper in hot water), cover the pot, and then stew on the fire.

5. Season with salt and sprinkle with coriander.