Sauce-flavored mutton

Overview

The sauce is fragrant and smooth, and the Inner Mongolia big-tail mutton meat is tender, juicy and delicious.

Tags

• hot dishes
• chinese banquet
• chicken essence
• chinese cabbage
• cooking wine
• corn starch
• green onions
• lamb shank
• old ginger
• pepper noodles
• soybean paste
• sweet noodles
• vegetable oil
• white sesame
• yellow onion
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Soak lamb hind leg meat in cold water with 5 grams of ginger, 1 green onion, and 4 teaspoons of cooking wine overnight.

   

2. 2 Rinse and drain, take half, about 500 grams;

   

3. 3 Remove the skin and take out the meat;

   

4. 4 Cut into thin slices;

   

5. 5 Add 1 tsp cooking wine, 0.5 tsp pepper noodles, 1 tsp cornstarch;

   

6. 6 Grasp it tightly and add 2 teaspoons of soybean paste and 2 teaspoons of sweet noodle paste;

   

7. 7 Grip evenly and let it sit for 10 minutes.

   

8. 8 Slice 5 grams of old ginger, dice 2 yellow onions, 4 green peppers, and 2 red peppers.

   

9. 9 pieces of Chinese cabbage, washed and put into water with 0.5 teaspoon of salt and 0.5 teaspoon of vegetable oil;

   

10. 10 Blanch and place on a plate.

    

11. 11 Heat 0.5 tablespoons of vegetable oil over medium heat. Scatter the ginger slices and mutton until they change color and take them out;

    

12. 12 Turn up the heat, add onions, peppers, and 0.5 teaspoon of salt and stir-fry;

    

13. 13 After the aroma comes out, pour in the mutton;

    

14. 14 Add 0.5 teaspoon of chicken essence and 1 teaspoon of cooking wine, stir well over high heat, put the pan into a plate, and sprinkle a little white sesame seeds.