Rose fermented bean curd mutton slices

Rose fermented bean curd mutton slices

Overview

Putting fermented bean curd into dishes is considered a traditional method of Xiajiang cuisine. This is the second time I have introduced it. This bean curd mutton slices is originally a Jiangsu dish, using pork slices. I changed it to mutton slices here. Firstly, the taste is richer. Secondly, it is suitable to eat lamb in autumn and add autumn fat. It can be done in five minutes, the method is simple, and the taste is not simple at all! ——Brother Cat knows the taste

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Ingredients

Steps

  1. Add mutton rolls to fermented bean curd, mix well, and marinate for ten minutes.

    Rose fermented bean curd mutton slices step 1

  2. Heat the pan with cold oil, add the green onions and stir-fry until fragrant.

    Rose fermented bean curd mutton slices step 2

  3. Add red pepper, stir-fry for a while, then add marinated lamb.

    Rose fermented bean curd mutton slices step 3

  4. Add some scallions, add a few drops of fermented bean curd oil, and continue to stir-fry until fragrant.

    Rose fermented bean curd mutton slices step 4

  5. Add a little sesame oil and salt to taste.

    Rose fermented bean curd mutton slices step 5

  6. Remove from pan and plate.

    Rose fermented bean curd mutton slices step 6