Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Meat has always been regarded as one of the important foods for tonic in winter. Cumin mutton is a Xinjiang dish. "Cumin" is Uighur, which refers to "rest fennel". Sabbath was central Asia in ancient times, and now it belongs to Iran. Cumin is an important condiment with strong and fragrant smell. It is suitable for meat cooking, regulating qi and appetizing, and can drive wind and relieve pain. Cook with mutton, regulate qi and appetizer, expel wind and relieve pain, warm and replenish qi and blood. Mutton (hind legs): mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat and cholesterol. It is one of the delicacies for cold prevention and warm tonic in autumn and winter. Mutton is warm and sweet. It can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It can replenish qi and deficiency, warm in the middle, warm in the lower, invigorate kidney and Yang, and promote muscle strength It has the effect of resisting wind and cold. [applicable crowd] mutton is warm and hot, which can nourish Qi and Yin, warm and deficiency, and stimulate appetite and strength. In compendium of Materia Medica, it is called warm and hot tonic for tonifying Yuan Yang and blood Qi. "

Production steps:

Step 1: cut scallion into hob pieces, slice ginger and chili pepper into small sections.

Step 2: cut mutton into large pieces (easy to cut after refrigerated in the refrigerator) and marinate with cooking wine, pepper and ginger for 1 hour.

Step 3: put on the fire and cook until the pot is boiling hot. Add the oil until it smokes. Then add the mutton slices and hot pepper sections and stir fry.

Step 4: add cumin powder and refined salt to stir fry quickly.

Step 5: add the scallion, stir fry evenly, then cook vinegar along the edge of the pot, and get out of the pot.

Materials required:

Fresh mutton: moderate

Scallion white: moderate

Cumin powder: right amount

Ginger: right amount

Red pepper: right amount

Cooking wine: moderate

Old style: moderate

Vinegar: right amount

Edible oil: right amount

Pepper: right amount

Note: Tips: 1, stir fry cumin mutton pot should be hot, oil should be hot, 2, stir fry speed should be fast, so that the fried onion fried cumin mutton can be fresh, smooth and tender

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: medium spicy

Chinese PinYin : Cong Bao Yang Rou