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原料:羊肉250克,胡萝卜1根,洋葱1个,姜4片,葱4段,花椒20粒,红酒100毫升,盐5克,白糖5克,料酒15毫升,香叶4片,桂皮1根1.羊肉切成约3厘米见方的小块,找一只较深的汤碗,放入清水和花椒,放入羊肉抓匀,腌制半小时左右。2.羊肉腌好后倒掉血水,用清水冲洗两次,将剩余的血水和花椒粒洗净。炒锅中加入
Ingredients: 250 grams of mutton, 1 carrot, 1 onion, 4 slices of ginger, 4 segments of onion, 20 pieces of pepper, 100 ml of red wine, 5 grams of salt, 5 grams of sugar, 15 ml of cooking wine, 4 pieces of geraniol, 1 cinnamon 1. Mutton cut into small pieces about 3 cm square, find a deeper bowl, add water and pepper, into the lamb grasping, marinated for about half an hour. 2. After marinated lamb drained blood, rinse twice with water, the remaining blood and peppercorns. Wok joined