Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g leg of lamb; 2 pieces Scallion white; 1/2 teaspoon pepper powder; 1.5 tablespoons Soy sauce; 1 tablespoon starch; 5 cloves garlic; 1 tablespoon Sugar; 2 tablespoons Cooking Wine; 1 tsp Balsamic vinegar; a little salt; 2 tablespoons Cooking oil

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The most home-cooked lamb dish in winter is quick and easy, the meat is tender and green onion, and it is very delicious.
Although the dishes are common, each has its own way of doing it, which is considered a "private house".
My method-sauté the lamb first, then the shredded green onions; the lamb must be tender, and the shredded green onions must be fragrant; the marinated lamb still has no smell.
Just a try and you will know—"

Stir-fried Lamb with Scallions

1. Soak the mutton with clean water in advance, and then squeeze it dry with kitchen paper or sterilized towel;

2. Remove the fascia and cut into large slices with a top knife;

3. Add pepper powder, light soy sauce and starch;

4. Grab well and marinate for about 10 minutes;

5. Cut the garlic into minced pieces, and cut the green onions diagonally into slices about 5 cm long;

6. Raise the wok, add 2 tablespoons of cooking oil when the pan is hot, add the mutton when it is 70% hot, and quickly fry until the mutton discolors, immediately take out the oil control and set aside;

7. Leave the bottom oil in the pot, you can also add a little more oil. Add minced garlic and sauté until fragrant;

8. Add shredded green onions, continue to stir-fry on low heat until the green onions are slightly soft and fragrant;

9. Add lamb, sugar and cooking wine at the same time, turn to high heat, and stir-fry quickly evenly;

10. Finally add balsamic vinegar;

11. Add a little salt, stir fry evenly, and it's ok.

Tips:
1. Except for the stir-fried minced garlic and green onion, the rest of the steps should be kept on high heat and stir-fried to ensure that the lamb is tender and smooth.

2. Adding pepper powder when marinating lamb can effectively remove the fishy smell of lamb. If not, you can also use some five-spice powder or pepper.

3. Some people say that lamb and vinegar cannot be eaten at the same time, but this dish does not add a little vinegar to it. If you are taboo, you can keep it.