The young master of my family is afraid of heat, does not eat mutton in the summer, and eats it for fear of fire. Today came a fried lamb with green onions, lied to him that it was beef, and passed the pass perfectly, and ate a lot of hahahahaha...
By rejecting additives
<h2>Royalties</h2>
Diced lamb 350g
1 white shallot
Ginger 3 tablets
Cumin several
1/2 head of garlic
2 pickled red peppers
<h2>Practice steps</h2>
1: Dice the leg of lamb
2, add cooking wine + salt + light soy sauce + pepper + pepper oil marinade (lamb itself is very tender, no need for starch)
3, the green onion is gone, the spring onion is replaced.
4, lamb over the oil fish out (can also not be oiled, directly sautéed)
5, leave the bottom oil in the pot, sauté chives, ginger garlic + pickled pepper + old dry mother (not afraid of spicy green and red hangzhou pepper or chili powder is more energetic)
6: Pour in the lamb and sauté for 1 minute, then + cumin powder + sesame seeds + soy sauce and sauté out of the pot.
7, dry and fragrant, delicious rice.
<h2>Tips</h2>
1. Lamb is more tender than oil 2. Not afraid of spicy more pickled pepper or pickled ginger absolutely appetizing rice
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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