Stir fried mutton with coriander(xiang cai bao chao yang rou )

Stir fried mutton with coriander

Introduction:

"Winter is the best season to eat mutton. Mutton tastes sweet and greasy. It is warm but not dry. It has the functions of Tonifying the kidney and strengthening yang, warming and dispelling cold, warming and replenishing qi and blood, and appetizing and invigorating the spleen. Therefore, mutton has always been regarded as the main tonic food in winter by Chinese people. "If you don't use sheep essence in winter, you will have disease and plague in spring", so you have to replenish essence and Qi in winter to keep out the cold and improve your immunity. Mutton is a good thing, but it has a special smell of sheep's smell. Some people love it and some people are afraid of it. I'm afraid of it, but it doesn't matter. Chinese prickly ash and cumin are good seasonings to remove the smell of sheep's smell. If you're afraid that the smell of mutton stew will stay at home for a long time, just like me, stir fry the mutton slices in hot pot. In winter, store one or two boxes in the refrigerator and take them out when you want to eat. You can cook a pot of pepper water first, then heat the mutton slices quickly to change color, and then stir fry them with dried pepper, ginger and coriander, with appropriate amount of salt and a little salt Sauce seasoning, of course, don't forget the key cumin powder, if you don't like coriander, change to green onion is another flavor

Production steps:

Step 1: peel and shred the ginger, cut the dried pepper into sections, remove the yellow leaves of coriander and wash and cut into sections;

Step 2: pour enough water into the pot and add the pepper granules;

Step 3: Boil the water in the pot over high heat, turn to low heat, cover the pot and cook for 10 minutes;

Step 4: after boiled with pepper water, add mutton roll;

Step 5: quickly scald the mutton to change color, immediately remove it and drain it for later use;

Step 6: heat the frying pan, add shredded ginger and dried pepper and saute until fragrant;

Step 7: pour the mutton into the frying pan;

Step 8: pour the coriander into the frying pan;

Step 9: add appropriate amount of salt, soy sauce and cumin powder, stir quickly.

Materials required:

Mutton slices: a box

Coriander: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: moderate

Cumin powder: right amount

Edible oil: right amount

Precautions: 1. Mutton doesn't need to be thawed; 2. Scalding mutton slices with pepper water can remove the smell of mutton. When scalding, it must be fast. If it changes color, it should be picked up immediately. It doesn't need to be scalded very well, otherwise it will get old; 3. The mutton has been scalded to the point of breaking, so it should be fried quickly.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Cai Bao Chao Yang Rou