Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g Lamb slice; 60g Green onions; 10g ginger; 10g garlic; 5g Red pepper; 15g parsley; 5ml Cooking Wine; 2g salt; 2g Cumin powder

by Short and long

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

You don’t have to go to a restaurant if you want to eat scallion-flavored lamb. It is nourishing and warms your stomach.
Scallion-flavored lamb is a classic halal dish. Lamb is tender, high-protein, and low-fat. It has a lower fat content than pork and beef. Girls don't have to worry about getting fat after eating it. It is one of the delicacies for winter cold protection and warming. Lamb has the therapeutic effect of warming and tonic. In the autumn and winter in the north, eating more lamb can warm the body and the stomach. In addition to hot pot, the most common method of mutton is to sauté the mutton with green onions. When the weather is severe, you have to taste it every three to five times.
I remember that when I was a child, my grandfather used to make fresh mutton pieces on the street. Because there are many tendons of mutton, he needs to sharpen his knife carefully before cutting the mutton so that the mutton slices can be sliced evenly without drawing. In the past, the pace of life was slow, and everything was very ritual. Now if you want to eat lamb with scallions, just buy freshly cut lamb slices. Personally, I don’t like to use too much soy sauce vinegar to stir-fry the mutton so dark that I lose my appetite. I use a few more ingredients to make the fried mutton with onion and vinegar have a refreshing color and a progressive taste. Use chopsticks to pick up a piece of mutton and taste it. The meat slices are fat and thin. The taste is tender and spicy. It chews better than hand-cut mutton. It is often eaten in winter and has the effect of resisting wind and cold. It is especially suitable for people with weak and cold physique.

Ingredients

Stir-fried Lamb with Scallions

1. First of all, we prepared all the ingredients needed to make this scallion fried lamb: lamb slices I bought directly for shabu-shabu lamb slices, because I don’t want to face the bloody picture of a chopping board and a kitchen knife, and I don’t need to wash lamb and cut lamb. Cumbersome process. Because mutton has a natural fishy smell, the most important thing to make scallion fried mutton is the ingredients and seasoning. Scallion, ginger, garlic, pepper and coriander are readily available.

2. Lamb slices are ready-made and can be fried directly without processing. We need to prepare the ingredients in advance: cut ginger into thin shreds, garlic slices, red peppers into slices, coriander into long sections, and green onions into thin sections for later use.

3. Wash the wok and heat the wok until it feels hot in your palms. Pour in peanut oil and heat until slightly smoked. Add the sliced ginger and garlic and stir fry.

4. Stir-fry the garlic slices and ginger slices for a fragrance, then add the green onions and sauté. The rich green onions are designed to hide the fishy smell of the lamb slices.

5. The scallion, ginger, garlic and the scent will come out of the pot. Don't wait for the onion to fry. Pour in the prepared lamb slices and stir fry together. Remember that the focus of scallion fried lamb is the fire, so it must be fried.

6. Stir-fry the mutton slices until they change color and add a little cooking wine to remove the fishy smell. Because the mutton slices I choose are hot pot grade, the mutton slices cut out by the machine are as thin as paper, and they can be fried in the pot for about 1 minute.

7. The lamb slices are cooked when they change color. Add coriander and red hot pepper and stir-fry before serving. At the same time, add some salt to taste according to personal taste, and finally sprinkle a little cumin powder to remove the mutton and enhance the fragrance.

8. The family version of the fried lamb with green onion is out of the pot. The fragrance of green onions, the spicy red pepper, and the unique aroma of coriander perfectly cover the fishy mutton slices. Cumin powder and lamb are also a perfect match. how about it? Simple? As smart as you, you will see it at a glance. You can cook a few dishes when you have time and share them with your family.

Tips:
Tips:
1. The reason why the green onion is in the front of the lamb with onion means that although the green onion is an ingredient, it must have a portion and more! Generally, the northern scallions are used, and the scallions are fragrant and sweet at the same time. A single ingredient of scallions can perfectly hide the fishy smell of lamb.
2. Although the "onion" in the scallion fried lamb is written in the front, the main ingredient of this dish is mutton. If you want to save trouble, you can just buy the cut lamb slices like me. Those who pursue the addiction of “meat-eating” can directly buy mutton pieces and then cut mutton slices. Because the hand-cut lamb slices are thicker, it needs to be marinated in advance and then fried to make it more delicious.
3. If the mutton is fatty, put a little less oil before frying, because the mutton will also get oily when it is fried in the pan, and too much oil will make it greasy.
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