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京烧羊肉 原料 选口外小羔羊腰窝肉750克。 制法 把经过加工后的小羔羊腰窝肉切长条放入密制卤汤中卤透,再经八成热油温炸制3分钟而成。
Beijing lamb raw materials selected lamb mouth litter mouth meat 750 grams. Method of processing the lamb after processing small loin litter cut into strips of halogenated halogen broth, and then Bantian hot oil temperature frying 3 minutes made.