Stir-fried Lamb with Scallions
by Golden Camellia
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Rinse the lamb, and wash the skin with green onions
2. Cut green onion into diagonal sections, shred ginger
3. Sliced lamb
4. Add cooking wine, soy sauce, sugar, white pepper, chicken essence
5. Stir well and marinate for 5 minutes
6. Chop garlic and chop into minced pieces, add sesame oil, a little vinegar, soy sauce, and starch to make gorgon juice
7. Heat a pan, add a little oil, add shredded ginger and stir fry for a fragrance
8. Pour half of the green onion and stir fry until fragrant
9. Add the simmered lamb, stir fry quickly on high heat
10. Pour in the remaining scallions and stir fry quickly evenly
11. Pour in the glutinous juice and stir-fry well, so that each slice of lamb is covered with juice
12. Finally sprinkle with sesame seeds
Tips:1. It is better to use lamb hind leg meat, suitable for stir-frying. It can also be cooked with sliced mutton. I personally feel that it is not as delicious as it is cut.
2. When cutting mutton, cut it upside down like beef, that is, the knife and the texture of the meat are cut at 90 degrees.
3. Feed the lamb in advance to make it more delicious. Add some sugar when marinating the meat to make the meat fresh.
4. Be sure to amplify the green onions to neutralize the mutton smell. Put the green onions in twice to let the fragrance of the green onions fully release.
5. Fry this dish must be stir-fried,
