Accessories: fungus 20g green garlic 20g water chestnuts 50g

Seasoning: green onion 10g ginger 10g soy sauce 15g yellow wine 15g sugar 20g vinegar 15g starch (corn) 10g sesame oil 2g vegetable oil 30g each moderately

Smooth Buttermilk Slices of Lamb:

1. Wash and remove sinews, cut meat slices;

2. Peel and wash water chestnuts, cut slices;

3. Wash fungus and garlic, cut fungus into small slices, and cut garlic into pieces;

4. Put the meat slices into a bowl, add a little bit of soy sauce, wine, and scrub well to make it flavorful;

5. Add starch, and scrub it into a paste;

6. Take a small bowl, add soy sauce, sugar, and vinegar, and then put it in a small bowl, and then put it in a small bowl. Soy sauce, sugar, vinegar, sesame oil into a marinade to be used;

7. pan heat, pour vegetable oil to 60% heat, the meat slices scattered in the pan and stir fry after the sheng out standby;

8. on the pan of the remaining oil, into the green onion (cut into pieces), ginger (minced) slightly fried, into the sliced water chestnuts, fungus, green garlic stir-fry;

9. bowl marinade mix well poured into the pot and stirred to see the open that is put the meat slices, stir-fry evenly to pour in sesame oil

9. Pour the marinade into the pot and stir, then put the meat slices into the pot.

For more information, see Mint.com Food Library/shiwu/hualiuyangroupian