Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"A southerner married a northerner, and I'm also working hard to learn northern food. Tonight, I made a fried mutton with scallion, which my husband likes very much. Pig head said that I could eat three bowls of rice... Quack, quack, quack

Production steps:

Step 1: wash and dry the lamb slices, put them into a bowl, add cooking wine and starch, and marinate for about 5 minutes. Cut the scallion into sections and set aside.

Step 2: take oil pan, saute minced ginger and garlic, add mutton slices and stir fry.

Step 3: after the mutton is slightly discolored, add 1 teaspoon rice wine to stir fry for 1 minute, add scallion, then add 1 teaspoon soy sauce, half teaspoon sugar and half teaspoon salt to stir fry.

Step 4: stir fry mutton until dry, add cumin powder, stir fry evenly, and thicken with starch boiling water.

Step 5: fill the plate and sprinkle with coriander powder.

Materials required:

Fresh lamb slices: 450g

Green onion: one

Garlic: a little

Coriander: a little

Jiang: a little

Cooking wine: moderate

Sugar: right amount

Peanut oil: right amount

Starch: right amount

Soy sauce: right amount

Salt: right amount

Rice wine: moderate

Cumin powder: right amount

Note: cumin is very fragrant for beef and mutton.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: Original

Chinese PinYin : Cong Bao Yang Rou