Lamb is rich in nutrients, containing a large amount of protein, calcium, iron, zinc and other trace elements, which has a great effect on promoting human metabolism and nutrient absorption. Growing up in Inner Mongolia, I have been accustomed to eating all kinds of beef and mutton since I was a child, although I am now married to a foreign country, fortunately, in the development of transportation and logistics, I can often go back to taste, and I will also receive my parents' love express. A few days ago, my mother just sent a large box of beef and mutton, taking advantage of the rainy weather on these two days today, and quickly arranged it. Because the baby also wants to eat, it is cut into thin slices, which is easier to digest. Baby said it was "Shaun from Grandma's house".
By brine egg kitchen
<h2>Royalties</h2>
Lamb hind legs 500g
Cumin powder to taste
1 scoop of cooking wine
1 scoop of original fresh taste
1 tbsp cornstarch
1 scoop of watercress paste
Pepper to taste
Peppercorn powder to taste
Half an onion
<h2>Practice steps</h2>
1. Prepare an appropriate amount of fat and lean leg of lamb.
2: Cut into thin slices.
3: Add 1 tablespoon of watercress paste.
4: Add an appropriate amount of pepper, pepper powder, a spoonful of original fresh, a spoonful of green onion and ginger cooking wine, a large spoonful of corn starch.
5: Mix well and marinate for about 15 minutes.
6: Wash 1/2 onion.
7: Cut into thin strips.
8: Put oil in a pan and sauté the shredded onion.
9: Add the marinated lamb and stir-fry evenly.
10: After the lamb changes color, add an appropriate amount of cumin powder.
11. Deliciously completed.
<h2>Tips</h2>
Because the bean paste and soy sauce contain a lot of salt, so I did not put salt later, and everyone finally decided according to their own taste.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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