Steamed lamb flesh

Ningxia lamb flesh is delicate and delicious, without smell of mutton. Lamb flesh had better choose pectoral fork, on spinal place, chop becomes a rectangle, the cold water that use Qing Dynasty is abluent, place inside the bowl, put ginger, green Chinese onion, garlic; Put on a few unripe Chinese prickly ash again, on basket evaporate is controlled 30 minutes; Buckle next to go up inside soup dish desk, deserve to wait for condiment with juice of vinegar, garlic, salt assist is fed