Hang Pepper Lamb

Name: Hang Pepper Lamb
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Hangjiao; Some Red pepper; Some ginger; Some onion; Some starch; Some Soy sauce; Some salt; Some Sugar; Some pepper; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It's actually the first time I used Hangjiao with mutton. It happened to have a good piece of mutton, and it happened to have a few Hangjiao. In fact, the small fried lamb in restaurants is sometimes served like this, but there is less lamb and more side dishes.
What you deserve is reality, and you can put as much as you want. But to be honest, it's better to cook small portions at home, because the heat is easier to control.
Serve!
"

Hang Pepper Lamb

1. Material drawing.

2. Lamb slices, salted light soy sauce, cooking wine and a little dark soy sauce, mix well

3. Ingredients change knife.

4. Adjust a bowl of starch water.

5. Pour oil in the wok and fry the onion fragrant.

6. The marinated meat slices are fried and cooked.

7. Stir the ingredients into the pan.

8. Add a little sugar and pepper to taste, and pour starch water out of the pot.

Tips:
Cut the meat slices as thinly as possible.

When picking, pick the water-based seasoning first, add salt and drizzle a little oil last.

If the pan is too hot after sautéing the onions, add a little oil.

This kind of dishes will taste better with a little bit of gorgon.