Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 1 shallot; 2 tablets ginger; 5 cloves garlic; 2 pcs chili; 1/3 teaspoon pepper powder; 1/2 teaspoon pepper; 1 teaspoon Cumin powder; 1/2 teaspoon Chili powder; 1/2 teaspoon Fennel powder; 1/2 teaspoon Soy sauce; 1/3 teaspoon salt; 1 teaspoon Cooking Wine; 1/2 teaspoon starch

by Qiuyue0815

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

According to Baidu's explanation, scallion lamb is: conditioning for yang, conditioning for strengthening waist and kidney, conditioning for tonifying deficiency and nourishing body. The mutton is smooth and tender, fresh and fragrant without mutton, and is filled with oily juice, and the aftertaste is endless. The meat is tender and has a slightly green onion fragrance. The scallion fried lamb I made basically uses all the powdery seasoning of the condiment, and you can tell how it tastes. For green onions, the white part is best.

Stir-fried Lamb with Scallions

1. Prepare all ingredients

2. Sliced green onion, sliced ginger, garlic, chopped red pepper

3. Lamb slices, add cooking wine, salt, starch, pepper powder, pepper, cumin powder, chili powder, fennel powder, etc., marinate for ten minutes

4. Put ginger slices and chili in a frying pan to fry until fragrant, and shovel the chilies out separately (mainly to make the color better for later photos)

5. Put the lamb and stir fry. If you feel that the salt, pepper powder, cumin powder, chili powder, fennel powder, etc. are not too much when you marinate the meat, you can add some more appropriately now

6. Stir-fry with green onion and garlic and light soy sauce

7. Add the pepper and the chili that you took out earlier, and stir-fry well. Out of the pot

8. Okay, platter

Tips:
In addition, this method is also used to fry lamb and onions. Of course, you can marinate lamb with onions and green onions. random. There is a taste of water and soil, and I don’t stick to one method, but I also participate in my own elements. This is my joy in cooking.