Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lamb (fat and lean); 1 Green onions; 10g ginger; 40g Soy sauce; 2g Cooking Wine; 1g pepper; 1g salt; 10g Cooking oil; 5g corn starch

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4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

When it comes to mutton, one thinks of mutton with green onions, because mutton and green onions are a perfect match. In winter, eating can warm the stomach and expel the cold, clear the channels, activate blood circulation, and remove blood stasis, and green onions can also effectively remove the mutton smell.

When frying, marinate the mutton with the ingredients, and then stir-fry it over high heat to get a tender and tender texture. The white and green onion cores are fried separately. The green onions are not lingering and have a crispy texture. This is especially fragrant when it is fried and served with rice.

Ingredients

200g Lamb (fat And Lean)
1 Green Onions
10g Ginger

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40g Soy Sauce

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2g Cooking Wine

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1g Pepper

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1g Salt

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10g Cooking Oil
5g Corn Starch

Stir-fried Lamb with Scallions

1. Sliced lamb

2. Cut the scallion and scallion core separately, then cut some ginger

3. Add appropriate amount of pepper to mutton (to remove fishy and mutton)

4. Pour light soy sauce

5. Add 5 grams of corn starch

6. Grab well and marinate for 5 minutes

7. Heat the pot, put some oil, add the green onions, stir fragrantly

8. Stir fragrant ginger with cold oil in a hot pot

9. Stir out the ginger flavor and immediately add the lamb slices and stir fry

10. Discoloration is good when fried

11. Pour a little cooking wine and stir fry evenly

12. Add scallions and stir fry evenly

13. Pour in shallot cores and stir fry

14. Add a pinch of salt and fry well

Tips:
Green onions and ginger have the effect of removing fishy mutton and increasing fragrant mutton. When marinating, you will get more light soy sauce, so you should put less salt. Adding a lot of light soy sauce to marinate mutton can better lock the moisture of mutton and stir-fry. The lamb won’t be dry