The Leftovers Also Have A Good Taste-----scallion Fried Lamb Slices

Name: The Leftovers Also Have A Good Taste-----scallion Fried Lamb Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200G Lamb slice; 10 capsules pepper; 3 slices ginger; 2/3 root very light blue; 2 pieces parsley; a little Spicy peanuts; 2 tablespoons Rice vinegar; 1 tablespoon Soy sauce; Some salt; a little Sugar; Some Cooking oil

by Beautiful home

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Tian Leng hot pot has become the new favorite of the family. The hot pot in winter is the most inseparable hot pot of lamb. It is a hot pot. The steamy atmosphere of eating and drinking while eating and drinking makes people feel so warm.
Every time I can’t finish the mutton, I will use it to make a scallion lamb slice. You can enjoy a slice of mutton with a strong fragrance of green onion and meat in a few minutes on high fire. If you happen to have some leftovers too Lamb slices, also taste the good taste of this leftover. "

The Leftovers Also Have A Good Taste-----scallion Fried Lamb Slices

1. Preparation materials: cut green onion into slices diagonally, cut coriander into sections, and slice ginger.

2. Pour an appropriate amount of oil into the pot. After heating, saute the peppercorns until fragrant and remove them.

3. Then add ginger slices and sauté.

4. Pour in the mutton slices and stir-fry for about 1 minute. When the mutton slices turn white, there will be a little broth. Pour out the broth.

5. Add 1 tablespoon of rice vinegar, 1 tablespoon of light soy sauce, a pinch of salt and sugar to the meat slices after pouring the soup.

6. Add the sliced green onions and stir fry.

7. Sprinkle with coriander when the green onions are fragrant, and add the remaining 1 tablespoon of rice vinegar.

8. Stir fry a few times quickly and pour in the spicy peanuts.

9. Mix well to get out of the pot.

Tips:
1. Pour out the broth from the fried lamb slices before adding other seasonings.

2. This dish has to be fried over high fire, the pan should be hot, the oil should be hot, and the action should be fast.

3. Rice vinegar can make meat slices more delicious and relieve greasiness, but it must be added last.