【Stir-fried mutton with coriander】

Overview

Winter is the best season to eat mutton. Mutton is sweet and greasy, warm in nature but not dry. It has the functions of nourishing the kidneys and strengthening yang, warming the middle and dispelling cold, warming qi and blood, appetizing and strengthening the spleen. Therefore, mutton has always been regarded as the main food for Chinese people to nourish in winter. If you don’t have sheep essence in winter, you will definitely get sick in spring. Therefore, you need to replenish essence in winter to resist wind and cold and improve the body’s immunity. Although mutton is a good thing, its unique mutton smell is loved by some and feared by others. I am particularly afraid of that smell, but it doesn't matter. Sichuan peppercorns and cumin are very good seasonings to remove the mutton smell. If you are afraid that the smell of mutton stew will linger at home for a long time, then stir-fry the mutton slices from the hot pot like I did. Store one or two boxes in the refrigerator in winter and take them out when you want to eat them. You can cook them right away without defrosting. Just cook a pot first. pepper water, then add the mutton slices and quickly blanch them until they change color, then add dried chilies, ginger, and coriander and stir-fry together. Season with an appropriate amount of salt and a little light soy sauce. Of course, don’t forget the key cumin powder. If you don’t like coriander, replace it with green onions for another flavor.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• dinner
• coriander
• cumin powder
• dried chili pepper
• edible oil
• lamb slices
• light soy sauce
• peppercorns
• salt

Ingredients

Steps

1. 1 Peel and shred the ginger, cut the dried chilies into sections, remove the yellow leaves of coriander, wash and cut into sections;

   

2. 2 Pour enough water into the pot and add peppercorns;

   

3. 3 Bring the water in the pot to a boil over high heat, then turn to medium-low heat, cover the pot and cook for 10 minutes;

   

4. 4 After the peppercorns are cooked, add the mutton rolls;

   

5. 5 Blanch the mutton quickly until it changes color, immediately remove and drain and set aside;

   

6. 6 Heat a wok, add shredded ginger and dried chili pepper and saute until fragrant;

   

7. 7 Pour the mutton into the wok;

   

8. 8 Pour the coriander into the wok;

   

9. 9 Add appropriate amount of salt, light soy sauce and cumin powder and stir-fry quickly.