The characteristics of Inner Mongolia grassland sheep: small stink, because it is grassland sheep, so the stink is small, the meat has a grassy flavor, tender meat, fat and not greasy, originating from the Inner Mongolia Paradise Grassland natural non-polluting high-quality growth environment, the absolute green health and delicious.

Information

Main Ingredients

Lamb roll 500 grams

Accessories Cilantro moderate amount of shallots moderate amount of ingredients Garlic cloves 2 oil moderate amount of salt moderate amount of sesame oil a few drops of soy sauce a few drops of pepper a few

Savory taste fried process 10 minutes Consumption Simple Difficulty

Cilantro stir-fried mutton steps

1 Fresh Lamb Roll

2 Lamb into cold water and wash the meat, the meat is very tender, fat and greasy. >2Lamb into the cool water to wash away the blood, clutch dry water

3Scallion, cilantro, wash and drain water

4Coriander, scallion, cut into sections, garlic slices

5Pan in the pot of oil to heat up, add the lamb, stir open with chopsticks, put a little pepper

6To the lamb is just about to change color, put onion, garlic and cilantro, stir-fry, put the salt

7Qualitatively stir-fried, add a few drops of soy sauce and sesame oil, and put a few drops of soy sauce and sesame oil. Add a few drops of soy sauce and sesame oil, stir-fry a few times out of the pan

8Packed

Tips

1. because it is stir-fried, so the fire should be big, fast, in case the mutton stir-fried old, out of the water soup

2. you can also put millet pepper stir-fry, increase the freshness of the spicy fragrance