Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"My mother brought back cumin, which is very fragrant, so she created this delicious cumin mutton. I love the smell of mutton very much." the compendium of Materia Medica says: "mutton (smell) is bitter, sweet, hot and non-toxic. Indications: warm, word milk disease, and brain wind sweating, fatigue cold, Buzhong Yiqi, peace of mind stop shock. Rihua's "invention" praises Japan: Yang "has more Decoction in it. Hu Zhifang has dayangrou decoction, which can treat postpartum asthenia and angina pectoris. Mutton warm tonic, the body cold, dysmenorrhea women best ~ "

Production steps:

Step 1: ingredients

Step 2: marinate the mutton with soy sauce, oil, cooking wine and raw powder for a while

Step 3: drain the oil

Step 4: stir fry the mutton for a while, don't fry the old mutton to change color

Step 5: make oil in a new pan and stir fry with scallions

Step 6: add mutton and stir fry

Step 7: add oil, soy sauce, salt, chili powder, color and stir well

Step 8: add coriander

Step 9: Loading

Materials required:

Mutton: moderate

Scallion: right amount

Coriander: moderate

Cooking wine: moderate

Oil: right amount

Oyster sauce: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Soy sauce: right amount

Salt: right amount

Chili powder: appropriate amount

Note: PS mutton do not fry too long, or it will be old~

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Cong Bao Yang Rou