Stir fried cabbage with Shacha mutton(sha cha yang rou chao kong xin cai chuan tong de yang rou shi pu xin xian chang )

Stir fried cabbage with Shacha mutton

Introduction:

"Shacha mutton fried cabbage [traditional mutton recipe] fresh taste in the older generation, some traditional family mutton is unknown, especially taboo to eat mutton is a matter of course. To our generation often eat mutton when eating out, gradually changed the habit of eating mutton concept. When I ate mutton for the first time, I felt the fishy smell was very strong, but I could adapt to it. Now I often make mutton dishes to relieve my craving. Sometimes I'm tired of stir frying cabbage (I like stir frying). It's a good match with mutton. The strong flavor of mutton and the green taste of cabbage are integrated into one, which is to enjoy another opposite taste. The traditional mutton is generally mutton kebab, brush mutton, mutton hot pot, roast mutton, Mongolian barbecue... Too many recipes. Here is a dish known as "sauted cabbage with Shacha mutton"

Production steps:

Step 1: marinate mutton slices: salt, soy sauce, rice wine and Shacha sauce. Put them in the refrigerator for 20 minutes to 30 minutes to taste

Step 2: garlic. Raw pepper: cut into oblique slices.

Step 3: water spinach.

Step 4: separate the stems and leaves of the cabbage

Step 5: after washing the water spinach, soak it a little.

Step 6: drain the water spinach.

Step 7: cut the cabbage into paragraphs.

Step 8: start the oil pan.

Step 9: pour in the marinated mutton slices and fry them over medium heat until they are cooked.

Step 10: add garlic, raw pepper, soy sauce, Shacha sauce and stir fry slightly.

Step 11: add the cabbage stalk and stir fry for two or three times.

Step 12: add the hollow leaves, sprinkle a little salt and stir fry.

Step 13: stir fry well.

Step 14: load the disc.

Materials required:

Mutton slices: moderate

Water spinach: moderate

Raw pepper: moderate

Garlic: right amount

Appropriate amount: Shacha sauce

Rice wine: moderate

Soy sauce: right amount

Salt: right amount

Note: after the experience: 1: love garlic, spicy to add more. Don't like too spicy, don't join. The sauce will be spicy. 2: Step 10 if you think it's delicious enough, soy sauce and Shacha sauce can be kept. 3: Cabbage cooked quickly, step 11, 12.13, the action is a little faster, fried taste is better. 4: Step 12: if you think it's tasty enough, just don't add salt.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Sha Cha Yang Rou Chao Kong Xin Cai Chuan Tong De Yang Rou Shi Pu Xin Xian Chang