Sautéed Sheep Head

Overview

I believe that what to eat today has become a life problem for many families, and it is the same for my family. Under my son's insistent questioning, I opened the refrigerator, stared at it blankly for a while, then decisively took out the cooked lamb head meat I bought yesterday, and then decided to present a homemade stir-fry to everyone. Hope you all like it! Mutton meat is tender, easy to digest, high in protein, low in fat, and rich in phospholipids. It has less fat and less cholesterol than pork and beef. It is beneficial to qi and deficiency, warms the middle and lower temperatures, nourishes the kidneys and strengthens yang, builds muscles and strengthens, and resists wind and cold.

Tags

• hot dishes
• xinjiang cuisine
• cooked lamb head meat
• coriander
• dried chili pepper
• garlic
• garlic sprouts
• light soy sauce
• old soy sauce
• onions
• thirteen fragrant powder
• white onions
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Wash all the side dishes, cut the coriander into sections, cut the white onions and garlic sprouts into small sections with a diagonal knife, slice the ginger, slice the garlic, shred the onions, cut the dried chilies into sections, and set aside.

   

2. 2 Slice the cooked lamb head meat and set aside.

   

3. 3 Heat a wok, pour an appropriate amount of vegetable oil, add chopped onions, ginger, garlic, garlic sprouts, and dried chili segments and stir-fry until fragrant.

   

4. 4 Add the onion shreds and stir-fry a few times.

   

5. 5 Pour in the coriander and cooked sheep head meat, add light soy sauce, dark soy sauce, and thirteen-spice powder, stir-fry quickly until the sheep head meat is colored, turn off the heat, and serve.

   

6. 6 Full of flavor and paired with a bowl of rice. This is the most delicious thing in the world!