Celery fried lamb: a warm, a cool, a soft, a crisp, a sauce red, a green, together, is a wonderful enjoyment of your tongue. Although lamb is the best food in the fall and winter, but spring and summer with a small amount of lamb with some clear mouth vegetables a want to fry, the ingredients complement each other is also good, lamb is more nutritious than pork.

Celery fried lamb

Main ingredient: lamb 150g celery 300g

Accessories: oil 1 tablespoon of soy sauce Salt 1 tablespoon of pepper 10g of garlic 10g of ginger 10g of starch 1 tablespoon of sugar

Practice:

1, ready to prepare the required materials: lamb, celery, ginger and garlic.

2, first slice the lamb, mince the ginger, and pat the garlic and slice it; then put it in a small bowl with soy sauce, salt, sugar, pepper and cornstarch and mix well; marinate for a while.

3, celery cut diagonally and set aside.

4, the pan is hot pour in a moderate amount of food oil, under the celery.

5, quickly stir fry two, add salt seasoning sheng out.

6, another pan, hot pan hot oil under the marinated lamb.

7, stir-fry brown and raw, put 5 over the oil of the celery.

8, stir-fry the celery and lamb quickly.

9, and finally put in the chopped parsley, mix evenly to start.

The above is this delicious celery fried lamb practice and some details, in fact, the practice of this dish is still very simple, is a simple home cooking. But is to pay attention to is the lamb beforehand marinated for a while can be better flavor, time can be long or short. The celery should be sauteed quickly, as it will become brown and soft after a long time. Celery and lamb should be fried separately, and then mixed at the end, which is the general rule of fried shredded meat.