Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Lamb (Hind Leg); 2 pieces Green onions; 1 tbsp starch

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It's a good time to eat lamb again. Mutton can be eaten all year round. In winter, eating mutton can protect the body from the wind and cold. There are many ways to eat mutton. Today, let’s start with sautéed mutton with scallions. It is said that this is "Beijing cuisine", but it is also very popular in Shandong. Especially the green onions from Shandong, the taste is sweet, crisp, fragrant and slightly spicy. When paired with the marinated and stir-fried fresh and tender mutton, it is unstoppable whether it is served with wine or served with rice.

Ingredients

300g Lamb (hind Leg)
2 pieces Green Onions
1 tbsp Starch

Stir-fried Lamb with Scallions

1. Soak the mutton in bleeding water in advance (soak for a while, and change the water several times in the middle, if you don’t have time, don’t soak), and then squeeze the water dry with kitchen paper or sterilized towel

2. Remove the fascia, and cut into large slices with a top knife (cut the shredded meat; you can freeze it and then cut it to make it thinner)

3. Add pepper powder, light soy sauce and starch

4. Grab well and marinate for about 10 minutes

5. Finely chop the garlic and cut the scallions diagonally into thin slices about 5 cm long

6. Raise the wok, add 2 tablespoons of vegetable oil when the pan is heated, and when it is 70% hot, add the lamb, quickly fry until the lamb changes color, and immediately set aside for oil control.