Spicy Stir-fried Lamb

Name: Spicy Stir-fried Lamb
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Sheep Heart; 1/2 Sheep lung; 1/2 Sheep liver; 1 piece Lamb tripe; Several Hot pepper; 2 pieces shallot; Several Millet spicy; Number of people Dried chili; Some Doubanjiang; Some Soy sauce; Some Very delicious; Some salt; Some Chicken Essence; 1/2 onion

by Eat up

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

In the past, I didn't like to eat offal, but later I discovered that I didn't like it just because I didn't do it well. When the right method is used, the ingredients that most people don't like can also make a classic delicacy. This is a dish that is not friendly to spicy food or not, but it is not too good for those who do not like spicy food!

Spicy Stir-fried Lamb

1. Haggis cooked in advance, sliced after cooking (there is lamb tripe plus tripe, I don’t have one here, it’s perfect if there is one)

2. Choose super-spicy dried chili peppers and millet spicy.

3. Yuan Cong cut strips for later use.

4. Put the oil in the pot, first put the bean paste and fry the red oil, and then put the millet spicy dried chili until fragrant.

5. Pour in the lamb and stir fry together.

6. Stir fry the lamb until it is covered with red oil, pour in shallots and hot peppers and continue to fry.

7. Add light soy sauce to make it fresh, add salt and chicken essence to taste.

8. Finally, add the green onion, stir fry a few times and get out of the pot.

9. There is no taint, and it's super savory.

Tips:
The chili must be as spicy as possible, and stir-fried the whole process, not long, because the lamb itself has already been cooked in the early stage.