Lamb with Oil

Name: Lamb with Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Lamb; 80g Rice noodles; 80g rape; Some oil; Some Steamed Fish Soy Sauce

by Er Dong Ye

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In winter, the frequency of eating hot pot is higher than in other seasons. Every time I have eaten hot pot, some ingredients will remain. This oily lamb is a good use of these leftover ingredients. Lamb slices, vermicelli, and rape are recombined in this dish. With simple methods and simple condiments, the finished dish tastes very delicious and has a balanced nutrition. Friends who are interested may wish to give it a try. "

Ingredients

350g Lamb
80g Rice Noodles
80g Rape
Some Oil
Some Steamed Fish Soy Sauce

Lamb with Oil

1. Wash the vermicelli and soak in cold water for 30 minutes.

2. Eat leftover lamb slices from hot pot.

3. Rinse the rapeseed, blanch it in a boiling pot and remove it to drain.

4. Boil the vermicelli in the boiling pot and remove the water to drain.

5. After the lamb slices are cooked in the pot, remove them and drain the water.

6. Take the rape leaves and place them in the dish.

7. The vermicelli is placed on the rape leaves.

8. Lamb slices are placed on the vermicelli.

9. Add a little canola leaves.

10. Drizzle with hot oil and steamed fish soy sauce.

11. Stir slightly and enjoy.

Tips:
1. The vermicelli is easier to blanch after soaking in advance.
2. Condiments are added according to personal taste
3. It is also good to sprinkle some chives at the end.