Name: Stir-fried Lamb with Scallions
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Lamb; 50g shallot; 10ml Soy sauce; 10ml Cooking Wine; 60ml Peanut oil; 10g salt; 8g Sugar; 10g Chicken Essence; 10g Cumin; 8g pepper

Stir-fried Lamb with Scallions

by Gao Xiaochu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The mutton was bought by the mother-in-law when she came back from Korea last time. There was some leftover after eating, and it was frozen. I cooked scallion sautéed lamb once, and it tasted better than what I did before. I will follow suit, mainly adding sesame oil and cooking the lamb in the pot on the fire. This time, I didn't put sesame oil on, and it didn't burn.

Stir-fried Lamb with Scallions

1. "Main ingredients"
Cut the green onions diagonally into sections, and set aside on a small plate.
It is best to use thicker lamb slices, which are delicious and fragrant. Don't use hot pot lamb slices, they are easy to fry. Wash the lamb and soak in water for 2 minutes.

2. "Accessories"
Prepare peanut oil, cooking wine, dark soy sauce, salt, sugar, chicken essence, pepper, and cumin.

3. "Marinated"
Pour the cooking wine and soy sauce into the mutton slices and marinate for 15 minutes. Stir 1 to 3 times.

4. "Burning oil"
Pour the peanut oil into a frying pan and heat it to boiling point.

5. "Into the oil"
Pour in peanut oil and heat to boiling point to produce oily smoke. Add the shallots and fry until fragrant. 30 seconds

Tips:
It is best to use thicker lamb slices, which will taste better and chewy. If you use hot pot lamb slices, because they are very thin, they are easy to fry, and they are all broken.