Stir-fried mutton with green onions

Overview

The weather has suddenly cooled down, and the Northeast has said goodbye to short-sleeved shorts. Warm yourself up with some lamb. Mutton has the effects of nourishing yang, strengthening the waist and kidneys, and nourishing the body. Use a machine to scrape the frozen mutton pieces into thin slices and stir-fry them over high heat to make the mutton tender, fresh and fragrant, covered in juice, and tender with a slight onion flavor. Before serving, add an appropriate amount of cumin powder to add flavor and freshness, which will leave you with an endless aftertaste.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• beijing cuisine
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cumin powder
• green onions
• lamb rolls
• salt
• vegetable oil

Ingredients

Steps

1. 1 Fat and lean frozen lamb rolls, no need to defrost

   

2. 2 Boil the water with hot water of 70 to 80 degrees Celsius. When the red color turns to pink, immediately remove and drain the water and set aside

   

3. 3 Cut the white scallions diagonally into thin strips. Don’t cut them too thin, as they won’t be able to hold up after stir-frying

   

4. 4 Heat oil in a hot pan and sauté shredded onions

   

5. 5 Pour in the mutton slices, add salt and cumin powder

   

6. 6 Stir fry quickly until the mutton is just white and ready to serve