Scallion Lamb Roll

Name: Scallion Lamb Roll
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g (mutton rolls) Lamb; 1 piece Shallots; 5 capsules pepper; 3 tablespoons Soy sauce; a little salt

by Mo Zhuyi's Small Kitchen

4.6 (1)

Favorite

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

400g (mutton rolls) Lamb
1 piece Shallots
5 capsules Pepper
3 tablespoons Soy Sauce
a little Salt

Scallion Lamb Roll

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

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

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

4. Blanched lamb served on a plate and set aside

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