Scrambled lamb

By VicentaLakin

Scrambled lamb
Winter is lamb season, and today we'll eat lamb. I bought some aroma balls in the morning and used them to fry the lamb. It's not that bad。

Recipe Recommendations

  • mutton 250g
  • fennel ball of 3
  • dried chili appropriate amount
  • Jiang appropriate amount
  • starch appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • pepper appropriate amount
  • yellow wine appropriate amount

Steps for Scrambled lamb

  • Make Scrambled lamb step 0
    1
    In order to make the lamb fresher, she chose her ridge. The fragrance ball is clean
  • Make Scrambled lamb step 1
    2
    Lamb slices, proper pepper powder, yellow wine. It's a couple of minutes to pick it up
  • Make Scrambled lamb step 2
    3
    A proper amount of starch
  • Make Scrambled lamb step 3
    4
    When the dry starch is even, then a small amount of oil is even, so that when you fire, you don't pick a pot, and you don't stick a piece of meat to each other。
  • Make Scrambled lamb step 4
    5
    I'll put fried ginger and chili in the pot, and I'll put it in the meat
  • Make Scrambled lamb step 5
    6
    Add a proper amount of raw and platinum oil
  • Make Scrambled lamb step 6
    7
    Join the oatmeal and continue the fire
  • Make Scrambled lamb step 7
    8
    And then you add a little salt to your taste
  • Make Scrambled lamb step 8
    9
    You can get out of the pot if you're even

    • Scrambled lamb Make Tips

    1. The lamb is coated with a starch slurry, so it cooks very quickly. The entire process is a quick stir-fry over high heat, so avoid cooking it for too long. 2. To keep the dish from being too dark, I used light soy sauce and oyster sauce. Since both are salty, you only need to add a very small amount of salt.

    Recipe Categories

    Recipe recommendation