Stir-fried Lamb with Cilantro

Name: Stir-fried Lamb with Cilantro
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb Roll; Some parsley; Some Chives; 2 pcs Garlic cloves; Some oil; Some salt; A few drops sesame oil; A few drops Soy sauce; a little Pepper noodles

by Jiu Jiayi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The characteristics of Inner Mongolia grassland sheep: small smell, because it is a grassland sheep, it has a small smell, the meat has a grassy fragrance, the meat is fresh and tender, fatty but not greasy, it is derived from the natural pollution-free high-quality growth environment of the paradise grassland in Inner Mongolia, absolutely green Healthy and delicious. "

Ingredients

500g Lamb Roll
Some Parsley
Some Chives
2 pcs Garlic Cloves
Some Oil
Some Salt
A few drops Sesame Oil
A few drops Soy Sauce
a little Pepper Noodles

Stir-fried Lamb with Cilantro

1. Fresh Lamb Roulade

2. Wash the lamb in cold water to remove the blood and dry the water

3. Shallots, coriander, wash and drain

4. Cut parsley and chives into sections, and slice garlic

5. Heat oil in a pot, add lamb, stir open with chopsticks, put a little pepper noodles

6. When the lamb is about to change color, add green onion, garlic and parsley, stir fry, and add salt

7. Stir fry quickly, add a few drops of soy sauce and sesame oil, stir fry a few times and get out of the pot

8. Loading

Tips:
1. Because it is stir-frying, the heat should be high and the speed should be fast to prevent the mutton from getting old and out of soup

2. You can also add millet pepper and stir-fry to increase the freshness and spicy flavor