Spicy lamb shoulder(xiang la nen hua yang jian rou )

Spicy lamb shoulder

Introduction:

"Autumn and winter are the best time to eat mutton, so I bought two or three kilos of shoulder meat at one time. Usually, I don't pay much attention to buying mutton. My friend told me that the shoulder mutton, whether fried or roasted, is very delicious and tender. Sure enough, it's much better than what I usually buy and cut into pieces. It's very tender and smooth, with rich fragrance. It's really good. "

Production steps:

Materials required:

Shoulder meat: 300g

Onion: 1

Sweet pepper: 1

Cucumber: 1

Coriander: moderate

Olive oil: right amount

Cumin powder: right amount

Cumin granules: moderate amount

XO sauce: right amount

Salt: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Xiang La Nen Hua Yang Jian Rou