Cannon Lamb

Name: Cannon Lamb
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Lamb; 2s Green onions; 2 spoons Cooking Wine; 1 spoon Soy sauce; 1 teaspoon salt; 2 teaspoons Vinegar; 2 pcs garlic; 1 piece ginger; 1 teaspoon Homemade Sesame Oil; 1/3 teaspoon sesame oil; 1/2 White pepper

by Great Wisdom as a Fool God of Cooking

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Autumn is most suitable for eating lamb with autumn fat. Today, I use dripping is the lamb upper brain (suitable for stir-frying). "

Cannon Lamb

1. Wash the lamb and slice it with soy sauce and cooking wine for about 15 minutes.

2. Peel the shallots and wash them.

3. Mince garlic and ginger.

4. Soak garlic and minced ginger in water to use the juice.

5. Cut the green onion into pieces with a hob.

6. Put a little oil on the bottom of the pot and stir the lamb until the color changes

7. After discoloration, add white pepper, ginger and garlic juice and stir for a while, add cooking wine, onion, salt, sesame oil, pour in sesame oil, pour in vinegar and stir-fry to collect the juice.