Name: Spicy Lamb with Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g leg of lamb; 2 pcs Chinese cabbage; 5g ginger; 1 Green onions; 2 pieces Yellow onion; 4 pieces green pepper; 2 pieces Red pepper; 6 teaspoons Cooking Wine; 0.5 teaspoon Pepper noodles; 0.5 teaspoon Chicken Bouillon Powder; 0.5 tbsp Rapeseed oil; 2 teaspoons Soybean Sauce; 2 teaspoons Sweet noodles; 1 teaspoon corn starch; 1 teaspoon salt; a little White sesame

Spicy Lamb with Sauce

by I am crazy grass

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The sauce is fragrant and smooth, and the meat of Inner Mongolia big tail mutton is tender, juicy and delicious. "

Spicy Lamb with Sauce

1. Lamb hind legs are soaked overnight in cold water with 5 grams of ginger, 1 green onion, and 4 teaspoons of cooking wine.

2. Rinse and drain, take half, about 500 grams;

3. Skin and meat

4. Cut into thin slices

5. Put 1 teaspoon of cooking wine, 0.5 teaspoon of pepper noodles, 1 teaspoon of corn starch;

6. Close the grip and put 2 teaspoons of soybean paste and 2 teaspoons of sweet noodles;

7. Grasp evenly and let stand for 10 minutes.

8. Slice 5 grams of old ginger, 2 yellow onions, 4 green peppers, and 2 red peppers.

9. 2 pieces of Chinese cabbage, wash and remove, put in 0.5 teaspoon of salt and 0.5 teaspoon of vegetable oil in water;

10. Blanch it and put it on the plate.

11. Heat 0.5 tablespoon of vegetable oil, heat the ginger slices and mutton over medium heat, scatter and discolor them; remove;

12. Turn to high heat, add green onion and pepper, 0.5 teaspoon of salt and stir fry;

13. After the incense comes out, pour the lamb;

14. Put 0.5 teaspoon of chicken essence and 1 teaspoon of cooking wine, stir evenly over high heat, put the spatula into the plate, and sprinkle a little white sesame seeds.