Spicy Stir-fried Lamb

Name: Spicy Stir-fried Lamb
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Croissant; piece Pork belly; 3 slices ginger; Nigen Shallots; Spoonful Pixian Doubanjiang; 1/2 spoon Tempeh; Spoonful Cooking Wine; Spoonful Soy sauce

by Yuxin Xinxin

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Our Sichuan authentic Pixian Doubanjiang must be put in this dish. The perfect combination of pork belly and croissant. This dish is an authentic home cooking. I believe you have eaten it when you were young. Boil the fat and oil, and then fry some croissants. The seasoning is very simple. There is a smell of childhood. "

Ingredients

2 Croissant
piece Pork Belly
3 slices Ginger
Nigen Shallots
Spoonful Pixian Doubanjiang
1/2 spoon Tempeh
Spoonful Cooking Wine
Spoonful Soy Sauce

Spicy Stir-fried Lamb

1. Pork belly. Wash, fat and thin slices separately.

2. The croissant was peeled off and cut into slices about the size of pork belly

3. Put a little rapeseed oil in the hot pan. Put a little rapeseed oil in this to prevent the fat from being mushy during frying. Turn on medium heat and put the fat part of the five fats into it and stir-fry to get the oil out.