Shacha Lamb Stir-fried Water Spinach [traditional Lamb Recipe] Fresh Taste

Name: Shacha Lamb Stir-fried Water Spinach [traditional Lamb Recipe] Fresh Taste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb slice; Some Water spinach; Some Raw chili; Some garlic; Some Shacha sauce; Some Rice wine; Some Soy sauce; Some salt

by CoCoLc

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Shacha lamb stir-fried water spinach [traditional lamb recipe] The fresh taste is in the older generation. In some traditional families, lamb is unknown, especially those who are taboo to eat lamb are taken for granted. By the time our generation often eats mutton when eating out, it gradually changed the habit of eating mutton. When I ate lamb for the first time, I felt the fishy smell was very strong, but I can still adapt to it. Nowadays, I often make lamb dishes to relieve my greed.
Water spinach is sometimes tired of stir-frying (personally likes stir-frying), and it is a good match with lamb. The rich flavor of lamb and the green flavor of water spinach are integrated, which is to enjoy another kind of opposite taste.
Traditional lamb is usually lamb skewers, brushed lamb, lamb hot pot, grilled foreign meat, Mongolian barbecue...too many recipes. Here we will make a dish known as "Shacha Lamb Stir-fried Water Spinach". "

Ingredients

Shacha Lamb Stir-fried Water Spinach [traditional Lamb Recipe] Fresh Taste

1. Marinated lamb slices: salt, soy sauce, rice wine. Shacha sauce, put in order after stirring, put it in the refrigerator for 20 to 30 minutes to taste

2. Garlic. Raw chili: Cut into diagonal slices.

3. Convolvulus.

4. Separate the stems and leaves of water spinach

5. After washing the water spinach, soak it for a while.

6. Drain the water spinach.

7. Cut water spinach into pieces.

8. Raise the pan.

9. Pour in the marinated lamb slices and fry over medium heat until the surface is cooked.

10. Add garlic, raw chili, soy sauce, and shacha sauce and stir fry.

11. Then add water spinach stalks and sauté a little twice or three times.

12. Add water spinach leaves, sprinkle a little salt and stir fry.

13. Stir-fry it.

14. Load it into the disk.

Tips:
Afterwords:

1: I like garlic, add more spiciness. Don't like it too spicy and don't add it. Shacha sauce has a spicy taste.

2: Step 10 If you think it tastes enough, you can leave the soy sauce or shacha sauce.

3: The water spinach will be cooked quickly, step 11, 12.13, the action is a little faster, the taste of the fried is better.

4: Step 12 If it feels flavorful enough, just don't add salt.