Name: Shacha Lamb Water Spinach [traditional Lamb Recipe] Freshly Tasted
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Water spinach; Some garlic; Some Raw chili; Some Cooking oil; Some salt; Some black pepper powder; Some Rice wine; Some there will be; Some honey; Some Shacha sauce; Some Egg white; Some Cornstarch

Shacha Lamb Water Spinach [traditional Lamb Recipe] Freshly Tasted

1. Water spinach: cut into pieces. Garlic, raw chili: chop finely.

2. Prepare a bowl. Put water, ice cubes, and lamb in the bowl in sequence, soak it for a while, and pour out the water.

3. Then put in clean water, ice cubes, and then take out the lamb after a little soaking. Put the lamb in a container with a colander and drain.

4. Lamb: Cut into shreds. Ingredients for marinating lamb: salt, pepper, rice wine, soy sauce, honey or sugar, and shacha sauce in the order of mixing, then add the egg whites and cornstarch, stir well, and put it in the refrigerator for two hours to taste.

5. Raise the pan.

6. Saute garlic and chili over medium heat.

7. Then add the marinated lamb.

8. The lamb can be served on a plate when it is cooked.

9. Start another pan.

10. Add garlic and sauté over medium heat.

11. Add water spinach and stir fry twice or three times.

12. Add water spinach leaves and sprinkle with salt and pepper.

13. Stir-fry the water spinach quickly.

14. Fried lamb, water spinach assortment is enough.

Tips:
Afterwords:

1: If you don't find it troublesome, first add salt, pepper, rice wine, soy sauce, honey or sugar, and shacha sauce in order, put it in the refrigerator for one hour, then add the white powder and stir well, then put it in the refrigerator for another hour That's it.

2: The mutton can be marinated the day before. It can be marinated the next day.

3: Do not season the marinated lamb too salty, if it is too salty, it will be difficult to handle. If the marinade is lighter, you can also add it during conditioning.

4: Step 8 If the taste is not enough, please add soy sauce and shacha sauce by yourself.

5: Fry the lamb first and then the water spinach to keep the water spinach fresh and delicious.

6: For the cleaning of water spinach, please click the previous "Shacha Lamb Stir-fried Water Spinach".