250g leg of lamb

4 grams of oyster sauce (cured meat)

2 grams of soy sauce (cured meat)

3 grams of corn starch (used for curing meat)

5 grams of salad oil (used for curing meat)

80g of green pepper and 80g of red pepper.

Garlic cloves 15g

20 grams of coriander

Oyster sauce+light soy sauce *** 10g

Proper amount of oil

How to stir-fry Hunan mutton

Sliced leg of lamb, marinated with oyster sauce, soy sauce, corn starch and salad oil. Our food packaging is salted and can be cooked directly.

Wash and dry the green pepper, and cut into sections for later use. Cut the vegetables into sections.

Heat a wok with high fire, add a little oil (about 10g), pour in the leg of lamb, stir fry quickly, and stir fry for about 40 seconds. Don't cook for a long time. The third step of Hunan flavor snack mutton method

Take out the leg of lamb, leave the remaining oil in the pot, pat the garlic cloves and add the green and red peppers together, stir-fry over high heat 1 min for 30 seconds. The fourth step of Hunan flavor snack mutton method

Then pour the leg of lamb back into the pot, add oyster sauce and soy sauce and stir-fry for about 30 seconds. The fifth step of Hunan flavor snack mutton method

Turn off the fire immediately, and finally add the coriander, stir well and serve. Hunan flavor snacks mutton method step 6