Delicious every day, Burn the practice of ovine club, how is the club that burn a sheep done delicious

Ovine club points to sheepshank flesh only, because ovine crus is the whole body basically get force point, the flesh is close solid and close, and the its best craft that make is burned namely. Be being burned so is northwest hotpot is divided boil, boil boiling water, bake technology of another kind of beyond classical cooking. Although whole cooking process is shown slightly trival, but the instant that opens silver paper when you, a Jiao Xiangpu is nose and come, eat on one, fragile tender clinking. So far, you can feel all all hardship all were worth somewhat! Write here, still a very interesting view tells everybody to listen, the flesh that the Monggol nationality is linked together with bone to getting on ovine body takes clean action, very abstain from, think this kind of behavior is guilty, cannot Rao Shu, when so we are having the club that burn a sheep, be sure to keep in mind to must eat clean!

With makings

Lamb club	500 grams
Chinese prickly ash	0.5 grams
Do ginger	1 gram
Chili face	1 gram
Garlic flesh	5 grams
Aniseed	1 gram
Bovine oil	10 grams
Salt	10 grams

Burn the practice of ovine club

Need condole to reduce the smell of mutton in ovine club above all soup-stock of a beef, namely: With bovine bone the conflagration that add water burns 6 hours, boil the Shang Cheng that come out ivory. [but if will boil a soup to have a place seemingly with 6 hours,our family is made not quite rely on chart, not be willing can learn me lazy water of hoosh treasure add that uses beef ingredient will replace]
Soup of bone of the ox that make while can begin to make condiment wrap: Aniseed, Chinese prickly ash, Bai Zhi, will dry ginger, fennel, cassia bark uses gauze bag to rise abluent
Will do a salted and fermented soya paste again (usable thick broad-bean sauce) , a sweet sauce made of fermented flour joins cooking wine to be changed to can successful teem (can flow namely) , use commonly go raw meat or fish adds bright yellow rice or millet wine
ovine club abluent immerse in the quick-boil in hot water one
Rinse drop doing clean to reserve
A few salad oil fall to burn to in boiler 3 into heat, put flesh of Xian Jiang, garlic, green Chinese onion to fry a fragrance
Put the sauce that changes to fry fragrance giving sauce again
The ovine bar that passes quick-boil water is put into the bovine bone boiling water that has boiled, put the sauce that has fried again
Put salt, big condiment at the same time bag, and rock candy, put rock candy to be able to add delicacy to still can add the colour and lustre that dish tastes not only
Fire involves after boiling 45 minutes, ovine club immerses in Shang Shui the 2 fish out after the hour
After heating into bovine oil in boiler, scoop the ovine great burst that has boiled to purplish red color (if whole root is done, ovine stick bone carries Bao Shangxi paper to be able to go up desk edible)

2020-08-30