Spicy Lamb
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After the lamb is blanched, add ginger, shallots, dried chilies, and pepper to the pot and stir-fry dry (the lamb is a bit fat so there is no oil).
2. Stir-fry until the lamb is browned, add cooking wine, salt, light soy sauce, dark soy sauce and rock sugar.
3. Stir-fry evenly and add appropriate amount of water.
4. Bring to a boil, turn to low heat and simmer until the lamb is tender and tasty.
5. Collect the juice.
6. Plate.
Tips:You need more pepper and chili to highlight the spicy taste
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