Fried mutton head with pepper(jian jiao chao yang tou rou )

Fried mutton head with pepper

Introduction:

"Meat of cattle, goats, sheep, etc. Sheep, also known as Jie, Gu. It is widely distributed in China, almost all over the country; sheep are mainly distributed in Northwest and North China. Kill sheep to get meat and wash it. Properties: sweet taste, warm property. It can replenish blood and Qi, warm the kidney. Reference: rich in protein, fat, phosphorus, iron, calcium, vitamin B1, B2 and niacin, cholesterol and other ingredients. Uses: for deficiency of Qi and blood, fatigue and emaciation; spleen and stomach deficiency and cold, abdominal pain, less food or vomiting, kidney deficiency and Yang failure, waist and knee soreness, frequent urination, impotence. Note: it is not suitable for patients with exogenous pathogenic factors and fever of the body

Production steps:

Materials required:

Mutton head: 500K

Pepper: 200K

Scallion: 20K

Pepper: 5K

Salt: 5K

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jian Jiao Chao Yang Tou Rou