Name: Old Beijing Scallion Lamb
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb slice; Some Green onions; Some starch; Some Five spice powder; Some Cooking Wine; Some Oyster sauce; Some sesame oil; Some Sugar; Some Soy sauce; Some salt

Old Beijing Scallion Lamb

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Lamb is a wonderful product to help Yuanyang, replenish essence and blood, cure lung deficiency, and benefit strain. Since lamb contains more calcium and iron than pigs and beef, eating lamb is most beneficial to lung disease, bronchitis, asthma and anemia, postpartum deficiency of both qi and blood, and all deficiency and cold syndromes. As for tracheitis cough and cold cough, just drink mutton soup to relieve or heal. In fact, mutton with green onions is delicious, and it is a good choice for cold winter diet.

Stir-fried lamb with scallions: Beijing cuisine Halal dishes to nourish the yang, strengthen the waist and strengthen the kidney, tonic and nourish the body, the mutton is smooth and tender, fresh and not mutton, and it is filled with juice, and the aftertaste is endless. The meat is tender, with a slight onion fragrance. [Baidu]"

Old Beijing Scallion Lamb

1. Lamb slices and green onions.

2. Add all the marinating ingredients to the mutton slices and mix well and marinate for 30 minutes.

3. Cut the scallions into large slices with an oblique knife.

4. Put oil in the pot and heat it up.

5. Pour in the marinated lamb slices.

6. Quickly slid and scoop out for spare.

7. Leave the bottom oil in the pot and sauté the scallions.

8. Pour in the slippery lamb slices.

9. Stir it quickly and evenly.

Tips:
Nagging; lamb is best to use lamb hind legs, green onions should be white, and put more to remove the mutton smell. The process of frying should be fast.