Scallion Lamb Roll

Scallion Lamb Roll

by Mo Zhuyi's Small Kitchen

4.6 (1)
Favorite
2

Difficulty

Easy

Time

5m

Serving

4

Scallion mutton rolls for yang conditioning, waist strengthening and kidney conditioning, tonic and physical conditioning. The mutton is smooth and tender, fresh and fragrant without mutton, and is filled with oily juice, and the aftertaste is endless. The meat is tender and has a slightly green onion fragrance.

Ingredients

Scallion Lamb Roll

1. Lamb rolls, fresh green onions, wash and set aside

Scallion Lamb Roll recipe

2. Cut green onion into sections for later use (cut with white onion hob)

Scallion Lamb Roll recipe

3. Blanch the lamb slices in water (in order to remove the fishy and bloody water)

Scallion Lamb Roll recipe

4. Blanched lamb served on a plate and set aside

Scallion Lamb Roll recipe

5. Raise the pan to the oil, put the peppercorns in the oil and fry them until fragrant. Pour the chives and stir fry, then add the light soy sauce and continue to stir fry

Scallion Lamb Roll recipe

6. Pour the lamb slices into the chives that are about to be cooked, stir fry and add a little salt

Scallion Lamb Roll recipe

7. Serve and spare

Scallion Lamb Roll recipe

Tips:

When lamb is blanched, add a little cooking wine to the pot to get rid of the fishy!

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