中文介紹
粉羊肉鍋仔，羊肉類菜譜。
主料：羊前肋精肉、山藥各200克；輔料：蔥、姜各20克、蛋清2個、紅芋粉100克、時蔬6克；
調料：鹽6克、雞精5克、味素5克、黑胡椒粉3克；
粉羊肉鍋仔的烹飪製作方法：
1、把羊肉切成條狀放入生粉，30分鐘後沖漂淨，山藥洗淨切成滾刀塊，青菜葉洗淨備用；
2、把羊肉放入容器內，加鹽、蛋清、紅芋粉和成粉條狀，放入開水中，再放蔥、姜蒸20分鐘取出；
3、淨鍋上火，放蔥、姜、高湯，放入蒸好的羊肉，山藥調好味倒入鍋中即可。
口味特點：鮮香味美。
英文解說
stewed mutton powder, mutton class recipes.
Ingredients: lamb rib meat before, each 200 grams yam;
Accessories: onions, ginger 20 grams, egg 2, Hongyu powder 100 grams, 6 grams of vegetables;
Seasoning: salt 6 grams, 5 grams of chicken, 5 grams of MSG, black pepper, 3 g;
Powder production methods of cooking lamb Guozi:
1, the meat cut into strips into the raw powder, red drift net after 30 minutes, wash, and cut yam hob, wash cabbage leaves alternate;
2, the lamb into the container, salt, egg white, Hongyu powder and flour into strips, boiling water, add onions, ginger steam for 20 minutes out;
3, the net pot lit, put onion, ginger, broth, add the steamed mutton, yams can into the pot and adjust seasoning.
Taste characteristics: delicious delicious.
