Stir-fried Lamb with Celery-xinjiang Taste

Name: Stir-fried Lamb with Celery-xinjiang Taste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Hairy Qin; Some tomato; Some Vegetable oil; Some salt; Some Spicy skin; Some Flavor fresh; Some Chicken Bouillon Powder

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Mao Qin, the favorite of Xinjiang people. In fact, celery is abbreviated, its full name is fragrant celery, which is different from the five big and three thick celery. Add some shredded pork when frying the celery, which is a big plate of fragrant celery-fried pork. There is Maoqin noodles in the noodles, which is a favorite of Xinjiang people. Stir-fried lamb with celery is available in mid-range restaurants in Xinjiang. Because it is convenient and easy to cook, it has become a home-cooked dish for most families. The deliciousness of Xinjiang mutton and the characteristics of Xinjiang people’s cooking are well reflected in this dish, adding a little tomato slices and a few condiments to stir-fry the mutton full of fragrance. Not only the mutton fried is delicious, but the color of this dish is distinct and the taste is excellent. Only Xinjiang people understand the cozy feeling of crispy celery and delicious lamb. Stir-fried mutton with hair-qin is also a special dish that people in Xinjiang love to make during festivals and entertaining relatives and friends.

Hair celery [alias] Fragrant celery: sweet and flat. It can clear away heat and dampness, stop bleeding, and lower blood pressure. Used for cold and fever, vomiting, diarrhea, urinary tract infection, metrorrhagia, vaginal discharge, high blood pressure. Pinggan, reducing blood pressure, calming nerves, diuretic, anti-cancer, anti-cancer and beauty, promote appetite, protect stomach and expectorant, lower blood sugar. "