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

Stir fried mutton with coriander

Introduction:

"The characteristics of Inner Mongolia grassland sheep: the smell of mutton is small, because it is grassland sheep, so the smell of mutton is small, the meat has the smell of grass, the meat is fresh and tender, fat but not greasy, it comes from the natural pollution-free high-quality growth environment of Inner Mongolia paradise grassland, absolutely green, healthy and delicious."

Production steps:

Step 1: fresh lamb roll

Step 2: put mutton into cold water, wash off blood, and dry it

Step 3: onion, coriander, wash and drain

Step 4: cut coriander and shallot into sections and slice garlic

Step 5: heat the oil in the pot, add the mutton, stir it with chopsticks, and add a little Zanthoxylum noodles

Step 6: when the mutton is about to change color, add scallion, garlic and coriander, stir fry and add salt

Step 7: stir fry quickly, add a few drops of soy sauce and sesame oil, stir fry a few times, and get out of the pot

Step 8: Loading

Materials required:

Mutton roll: 500g

Coriander: moderate

Chives: right amount

Garlic: 2

Oil: right amount

Salt: right amount

Sesame oil: a few drops

Soy sauce: a few drops

Chinese prickly ash noodles: a little

Note: 1. Because it is fried, so the heat should be large, fast, in case the mutton fried old, water soup. 2. You can also add millet Pepper Fried, add spicy flavor

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cai Bao Chao Yang Rou