lamb with fried green onions

Meat has always been regarded as one of the important foods for winter supplements.

Cumin mutton is Xinjiang cuisine. "Cumin" is Uyghur, which refers to "resting fennel". In ancient times, Parsha was Central Asia and now belongs to Iran.

Cumin is an important condiment. It has a fragrant and strong smell. It is suitable for meat cooking. It can regulate qi and appetizers, and can drive wind and relieve pain. Cook it with mutton to regulate qi and appetizer, dispel wind and pain, and warm qi and blood.
Mutton (hind legs): Mutton meat is delicate and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat content than pork and beef, and has less cholesterol content. It is one of the delicacies for cold and warm nourishment in autumn and winter;
Mutton is warm in nature and sweet in taste. It can be used for both food and diet therapy. It is an excellent food for strengthening diseases and dispelling diseases. It has the effects of replenishing qi and replenishing deficiency, warming the middle and warming the lower, tonifying kidney and strengthening yang, strengthening muscles, and resisting wind and cold.

[Suitable for people] Mutton is warm in nature, replenishing qi and nourishing yin, warming the middle and replenishing deficiency, and stimulating appetite and strengthening strength. In the Compendium of Materia Medica, it is called a warm tonic that supplements Yuan Yang and enriches blood and qi.

Recipe Recommendations

scallion appropriate amount
cumin powder appropriate amount
Jiang appropriate amount
red pepper appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
vinegar appropriate amount
edible oil appropriate amount
pepper appropriate amount

medium spice
explosion
an hour
ordinary

Steps for lamb with fried green onions

Cut the green onion into hob pieces, slice the ginger, and cut the red pepper into small pieces.

Cut mutton into large pieces (easy to cut after refrigerated in the refrigerator) with cooking wine, pepper, and ginger slices, marinate with soy sauce for 1 hour.

Put the pot on the heat and heat until the pot is hot, add the oil and heat until it smokes, then add the mutton slices and pepper slices and stir fry over high heat.

Add cumin powder and refined salt and stir fry quickly.

Add the chopped green onions, stir fry well, cook the vinegar along the edge of the pan, and remove.