Stewed Lamb Bone with Spring Bamboo Shoots
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Lamb bones and mutton, soak and put in a boiling pot, add cold water to boil.
2. Rinse the floating powder.
3. Put it in the pressure cooker.
4. Add water.
5. Because we need to cook, we don’t need to choose beef and mutton stalls, just choose white rice porridge.
6. Cook the lamb and lamb bones.
7. Take the lamb bone.
8. Take 300 grams of mutton soup.
9. Put in the lamb bones.
10. The spring bamboo shoots were made a day in advance.
11. Cut into pieces.
12. Blanch the water and boil for 2 minutes.
13. Soak in cold water and choose the tip of the bamboo shoots.
14. Pour the bamboo shoot tips into the pot.
15. Finely chop green onions.
16. Put the chopped green onion in the pot, cover the pot and cook for 3 minutes.
17. Take the apple cider vinegar moth and stir it in the pot.
18. Put chicken essence.
19. Wash the wolfberry sprouts.
20. Put it in the pot.
21. Turn off the heat when cooked.
22. Lift the pot and serve it on the plate.
23. Finished product.
24. Finished product.
