LAMB IN CHINESE RECIPES
FRIED LAMB RECIPE - SIMPLE CHINESE FOOD
The Spring Festival is coming soon~ I'm pretty good at eating some lamb in a festive atmosphere. I want to eat some fried lamb~ Eating lamb is the most nourishing ~ lamb is sweet in nature; it has the effects of nourishing yang, protecting against cold and heat, strengthening body and prolonging life! Of course, the smell of lamb is really unbearable... to go? Come with me~
Provided by GODOFMERCY
Total Time 10 minutes
Yield 3
Number Of Ingredients 11
Steps:
- Prepare 500 grams of lamb, 4 red peppers, 4 green peppers, 2 spoons of oil, 1 spoon of pepper, 1 spoon of chili powder, 20 grams of dried red pepper, 1 ginger, 1 garlic, and 10 grams of Chinese pepper.
- Cut the mutton into very long strips, put the mutton king in a bowl, put in unpeeled ginger, a little green onion, and white wine soak for 30 minutes to remove the smell
- Cut the ginger into very thin filaments, put the pot on the induction cooker, and saute the ginger
- Put the lamb in the oil pan and roll~
- Plus the green pepper~
- There is also Hong Chao Tian Jiao Jun~
- Put on the lamb and Chaotian peppers for a close hand-to-hand fight! come on!
- Add a spoonful of salt~
- Pepper and chili powder should also be added! Fry them! come on come on!
- Then there is the minced garlic, stir them to death! I'm ruthless with garlic~
- The last boss, chicken essence! Giggle giggle giggle giggle giggles
- Eating lamb should be based on personal physique, pay attention to cooking and eating methods. This dish is warm and delicious, so that Lemon won't get tired of eating it. It's not that I am narcissistic, it is indeed pretty good. Ingeniously avoid the smell of lamb, leaving only the truth, goodness and beauty of lamb, which is very chewy, and the lean meat is also very well selected. Those who have eaten it all say it is good, and those who have not eaten it also think it's good. Especially the last spoonful of chicken essence, it is the finishing touch! Let this plate of small fried lamb taste just right and full of texture!
FRIED LAMB RECIPE - SIMPLE CHINESE FOOD
The Spring Festival is coming soon~ I'm pretty good at eating some lamb in a festive atmosphere. I want to eat some fried lamb~ Eating lamb is the most nourishing ~ lamb is sweet in nature; it has the effects of nourishing yang, protecting against cold and heat, strengthening body and prolonging life! Of course, the smell of lamb is really unbearable... to go? Come with me~
Provided by GODOFMERCY
Total Time 10 minutes
Yield 3
Number Of Ingredients 11
Steps:
- Prepare 500 grams of lamb, 4 red peppers, 4 green peppers, 2 spoons of oil, 1 spoon of pepper, 1 spoon of chili powder, 20 grams of dried red pepper, 1 ginger, 1 garlic, and 10 grams of Chinese pepper.
- Cut the mutton into very long strips, put the mutton king in a bowl, put in unpeeled ginger, a little green onion, and white wine soak for 30 minutes to remove the smell
- Cut the ginger into very thin filaments, put the pot on the induction cooker, and saute the ginger
- Put the lamb in the oil pan and roll~
- Plus the green pepper~
- There is also Hong Chao Tian Jiao Jun~
- Put on the lamb and Chaotian peppers for a close hand-to-hand fight! come on!
- Add a spoonful of salt~
- Pepper and chili powder should also be added! Fry them! come on come on!
- Then there is the minced garlic, stir them to death! I'm ruthless with garlic~
- The last boss, chicken essence! Giggle giggle giggle giggle giggles
- Eating lamb should be based on personal physique, pay attention to cooking and eating methods. This dish is warm and delicious, so that Lemon won't get tired of eating it. It's not that I am narcissistic, it is indeed pretty good. Ingeniously avoid the smell of lamb, leaving only the truth, goodness and beauty of lamb, which is very chewy, and the lean meat is also very well selected. Those who have eaten it all say it is good, and those who have not eaten it also think it's good. Especially the last spoonful of chicken essence, it is the finishing touch! Let this plate of small fried lamb taste just right and full of texture!
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Cut the meat into 5cm (2in) cubes. Next, blanch the lamb by plunging it into boiling water for 5 minutes. Then remove the meat and discard the water. Slice the spring onions at a slight diagonal into 7.5cm (3in) pieces.
Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pieces of lamb and stir-fry them until they are brown. Add the spring onions, ginger and onion to the pan and continue to stir-fry for 5 minutes. Transfer this mixture to a large flameproof casserole or pan and add the braising sauce ingredients. Bring the liquid to the boil, skim off any fat from the surface, and turn the heat down as low as possible. Cover and braise for 1½ hours, or until the lamb is quite tender, skimming off any surface fat from the sauce.
Arrange the cooked meat on a platter and serve with the sauce. Any leftover sauce can be frozen.
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