Name: Stir-fried Lamb with Thai Peppers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g leg of lamb; 5g Maoqin section; 25g Dried Thai Pepper Section; 2g Coriander segment; 5g garlic; 25g Jinba Stir-Fried Sauce; 5g Jinba Spicy Fresh Dew; 2g Zhanwang Chicken Noodle; 2g each pepper; 20g Corn flour

Stir-fried Lamb with Thai Peppers

by Jiahao Food

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Adding Jinba Stir-Fry Sauce and Spicy Fresh Dew in the process of stir-frying mutton can better cover the fishy smell of mutton. The combination of Stir-Fried Sauce and Spicy Fresh Dew is another innovation. "

Stir-fried Lamb with Thai Peppers

1. Remove the bones of the leg of lamb, cut into cubes, and rinse with cold water for 1 hour.

2. After immersing in water, add pepper powder, chili noodles, cumin powder, cornstarch powder, Zhanwang chicken powder, salt and marinate for about 10 minutes.

3. Put salad oil in a hot pot, smooth the lamb and drain the oil for later use.

4. Leave the remaining oil in the bottom of the pot, stir-fry the auxiliary ingredients until fragrant, then add the lamb, Jinba Stir-Fried Sauce, and Wu Huo quick-fry.

5. Add Jinba Spicy Fresh Dew to add fragrance, and finally pour a little dry pan oil into the pan and set it on a plate.