This kind of Xiaoyang discharges fry in shallow oil, my individual favores 7 maturity, after all we or Chinese stomach, the thing of opposite still has bit of worry. Decoct comes the ovine young bone of 7 maturity, the surface already became angry, incision hotpot, the intermediate visibility of hotpot arrives little is pink, the mutton chop of this kind of degree looks in me, not only fresh and tender and juicily, the basin of Chinese stomach is friendly like still suiting to having with me very much people. Cooking this dish, I did not wait for Western-style flavoring supplied materials to manage with traditional rosemary, joined fork to burn sauce and sauce of black any of several hot spice plants to undertake souse however, the effect particularly good. Not only flavor is rich, make simpler also, recommend the Western-style food that everybody has Chinese taste this very much.
With makings
| Sauce of black any of several hot spice plants | 1 spoon |
| Ovine young bone | 3 |
| 1 | |
| 5 grams | |
| 1 spoon | |
| 1/2 teaspoon | |
| 1/2 teaspoon |
The practice of bone of young of sweet decoct sheep
-
Ovine young bone retreats ice abluent
-
The condiment that I use: Sauce of black any of several hot spice plants, fork is burned sauce, black peppery, sea salt
-
Put one spoon fork to burn sauce
-
Rejoin sauce of one spoon black any of several hot spice plants
-
After mixture agitate, even daub is in appearance of ovine young spirit
-
Pour the flesh and condiment to last together in bag, sealed put freezer to refrigerate one evening
-
Iron plate heats, put butter to melt
-
Good souse mutton chop is put on iron plate, firepower does not want too big, avoid exterior anxious paste. Let heat permeate mutton chop slowly, decoct is over at the same time again decoct other one side, those who achieve satisfaction is ripe degree can
