Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g leg of lamb; 1/3 egg; 1 very light blue

by Life like this

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Scallion lamb has been a favorite since I was a child, but I haven't eaten it a few times after I think about it, because I can't make it. People have always been a little silly and blind all their lives. Whenever you are serious, it really becomes a problem. Jobs can't be a job, but can't we not know how to do scallion lamb? It depends on it for aphrodisiac and nourishing kidney in winter!

Ingredients

Stir-fried Lamb with Scallions

1. Let’s take a look at the lamb’s hind leg: remove the core from the scallion, cut into large diagonal slices, and diced garlic

2. Lamb hind legs are pierced with bamboo sticks, and then poured into beer, soak for 1-2 hours

3. After soaking for 2 hours, pour out the soaked blood

4. Remove the tendons on the surface of the mutton, cut the mutton into thin slices, pour in 3 grams of pepper; 25 grams of soy sauce; after mixing, pour 1/3 of the egg mixture and marinate for 40 minutes

5. Put oil in the pan, heat the pan and heat the oil to saute the garlic cubes, pour the mashed mutton slices, and stir-fry quickly. When the mutton slices have changed 70% of the color, add the scallion white, quickly stir-fry, and the fried slices will turn off the heat. , Lamb slices won’t come out of soup