Ingredients:

250g of sliced lamb, 2 scallions, 1 tbsp of balsamic vinegar, 1 tbsp of yellow wine, a pinch of salt, 2 tbsp of soy sauce, a pinch of sugar and a pinch of cornstarch.

How to make:

1: Marinate the frozen lamb with wine, salt and cornstarch;

2: Wash and slice the scallions on the diagonal;

3: Heat a little oil in a frying pan, fry half of the scallions, slide in the sliced lamb and stir-fry until browned, add the rest of the scallions, then add soy sauce and sugar and stir-fry evenly, then drizzle in the balsamic vinegar.

Steamed lamb

Raw materials:

Lamb (bone-in), flour. Onion. Fresh ginger, coriander, refined salt, monosodium glutamate , pepper dashi oil, vegetable oil.

Practice:

1, lamb with bone chopped into small pieces, with refined salt, monosodium glutamate, pepper oil and the appropriate amount of flour mixed well flavored in a small bowl, and then put on the top of the green onions, fresh ginger, and then steamed in a cage into.

2, eat, can be sprinkled with parsley, with dry food bun

Blast stew lamb

Raw materials:

lamb, noodle sauce, chili, ginger powder, pepper powder, salt.

Practice:

1, peeled the skin of the lamb to remove the internal organs of the meat after washing, cut into 1 to 2 inches square pieces;

2, the pot of hot green oil, to the oil smoke, pour into the meat stir fry;

3, to be the meat skin fried to yellow, add the noodle sauce, chili pepper,

ginger, pepper, salt, while the oil is hot and repeatedly stir-fried, until the meat presents a red, the seasoning has penetrated into the meat, add a small amount of cool water, seal the mouth of the pot, slow simmering over a gentle fire;

4, when the water is almost dry, the meat is also completely simmering, you can put out of the pot on the plate.