【國宴大師•蒜燜羊肉】不加香料做出最原汁原味的蒜燜羊肉！鮮香味美，沒羶味全靠這個小竅門！ |老飯骨

State Banquet Master Chef - Stewed lamb with garlic. The most original taste of lamb!
Hello friends! Our best meat-lover Chef Feng is bringing another home-made dish: Stewed lamb with garlic!
This dish presents the most original aroma of lamb with simple ingredients. It feels so warm and comfortable when you can have a big bowl of soup during the cold days!
However, in most situations we can only find frozen lamb when cooking at home. How can we remove the gamey flavour of frozen lamb?
Please find the trick in the video! Don't forget to thumb up and comment if you like it! Time for dinner!

Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.

Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.

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