[winter Healthy Vegetables]-little Sheep on The Grassland
1.
Wash the sorrel (or coriander) and put it on the plate for later use; cut the Hanging pepper, Thai pepper, and chives into small rings.
2.
Wash the lamb and cut into thin slices.
3.
Add egg whites and dry starch to sizing.
4.
Boil a pot of boiling water, and pour the starched mutton slices into the boiling water.
5.
Remove the mutton slices until they are fully cooked.
6.
Put it on a plate lined with bittern.
7.
Put a little vegetable oil on the pot and stir-fry until fragrant.
8.
Then add bean paste, spicy sauce, soy sauce, cumin powder, sesame oil and stir fry until fragrant.
9.
Pour in a little water.
10.
Add sugar and chicken essence to taste, thicken the starch with water.
11.
Pour the prepared soup on the lamb.
12.
Sprinkle with chopped green onions.
13.
Put the pot on the heat, pour 3 tablespoons of vegetable oil, heat to 60% heat, add the Thai pepper rings and Hang pepper rings and sauté until fragrant.
14.
Pour the fried Thai pepper rings and Hang pepper rings on the mutton.
Tips:
Intimate reminder:
Cut the lamb slices with a top knife, and use egg whites and dried starch to sizing before use, otherwise the taste will be easy to get old.