1. Lamb chop stuffing
2. 300 grams of pepper, fresh ginger, bay leaves, cinnamon rice and boil for 3 minutes
3. Wait for the soup just boiled to cool, add a little bit of stirring each time, until all the meat is in.
4. Add eggs, thirteen incense, peanut oil, cooking wine in sequence, and continue to stir.
5. Chop white shallots and add in, add salt, and continue to stir.
6. The mince is finished and the package is opened. . .
7. The appearance is average. . .
8. The water is boiling, let's boil it.
9. Fry in a pan. . .
Tips:The choice of meat is very important. I chose Inner Mongolian Etuoke flag mutton, and then the meat should be well stirred. . .
Buy on JD
Buy on Amazon