Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Mutton can not only resist the wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency afraid of cold, waist and knee soreness, sallow complexion and thin muscles, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic."

Production steps:

Step 1: prepare raw materials: 250 grams of mutton and 1 piece of scallion.

Step 2: cut the scallion into oblique slices; stir the mutton slices with salt, cooking wine and starch; cut the scallion, ginger, garlic and dry pepper and set aside.

Step 3: heat the oil in the pan, add in the onion, ginger, garlic and dried pepper, and saute until fragrant.

Step 4: add mutton slices and stir fry quickly.

Step 5: when you see that the mutton slices begin to turn white, pour in an appropriate amount of soy sauce.

Step 6: put in the chopped scallion, stir fry quickly and then out of the pot.

Materials required:

Mutton: 250g

Scallion: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Starch: right amount

Soy sauce: moderate

Salt: right amount

Oil: right amount

Precautions: 1. You can also use the leftover mutton slices of hot pot to fry; 2. When frying, you need to fry quickly in high fire, so as to ensure that the meat is fresh and juicy; 3. Adding an appropriate amount of cooking wine can alleviate the smell of mutton. Nutrition analysis: 1. Mutton nourishes Qi and blood, warms the stomach; 2. Besides rich protein, mutton also contains a large amount of vitamin B1, which can promote its absorption when eaten with Scallion; 3. This dish can nourish Qi and blood, and is suitable for the weak.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou