Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Sauteed sliced lamb with scallion is a seasonal dish in winter. It's easy to do. As long as you master the good Kwai, it is a fast success dish with high success rate, because the son does not like eating green onions, so the quantity of scallion is a little bit less, and more onion will be more fragrant."

Production steps:

Step 1: prepare raw materials, lean mutton and scallion.

Step 2: Boil the pepper and let it cool.

Step 3: slice mutton.

The fourth step: add a little salt, corn starch, pepper, water, Baijiu, sesame oil and sesame oil into the lamb slices.

Step 5: mix the mutton slices well.

Step 6: pour the oil into the frying pan. When the oil is 80% hot, put in the mutton slices and stir fry quickly.

Step 7: when the scallion in the pot is slightly yellow, add the remaining scallion and stir fry evenly.

Step 8: a bowl of rice. Let's go.

Materials required:

Mutton leg: moderate

Scallion: right amount

Zanthoxylum bungeanum: right amount

Corn starch: right amount

Salt: right amount

Old style: moderate

Baijiu: moderate amount

Sesame oil: appropriate amount

Vinegar: a little

Note: the last section of onion is put in order to have a stronger flavor of onion, which is the finishing touch of this dish.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou