Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

Production steps:

Step 1: marinate the mutton roll with a little cooking wine and starch for 10-15 minutes, cut the scallion into sections and wait for frying

Step 2: heat the bottom oil of the frying pan, fry the mutton until it just changes color and leave the pan for use

Step 3: stir fry the scallion twice in the pot, add the mutton, quickly add salt, white vinegar, a small amount of sugar and monosodium glutamate, and stir well

Materials required:

Mutton roll: for two

Scallion: right amount

Cooking wine: moderate

White vinegar: right amount

Starch: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Note: 1, the whole process of the fire should be fast, so as to ensure the fresh taste of mutton. 2, this dish is to be able to eat vinegar flavor to taste, so the amount of white vinegar should be controlled by yourself

Production difficulty: simple

Technology: explosion

Length: 20 minutes

Taste: fish flavor

Chinese PinYin : Cong Bao Yang Rou