Beijing style roast mutton

Overview

That day when I was watching Whole Foods, Master Shi Wanrong taught me how to make a Beijing-style roast lamb. I was eager to make it as soon as I saw it. This dish uses very little oil, which is very in line with the current health concept of less oil and less salt. It is both satisfying and healthy. Anyone who is interested should give it a try!

Tags

• hot dishes
• meat dishes
• old man
• dinner with friends
• beijing cuisine
• summer recipes
• dinner
• coriander
• fermented bean curd juice
• mutton
• onions
• fish sauce
• ginger
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients: mutton, coriander, fish sauce, sesame oil, soy sauce, fermented bean curd juice, green onions, and ginger. (In my mind, I forgot to put in the sesame oil and soy sauce again.)

   

2. 2 Slice the mutton, cut the green onions, mince the green onions, mince the ginger, and cut the stems of the coriander into small pieces.

   

3. 3 Add fermented bean curd juice, fish sauce, soy sauce, and sesame oil respectively, and use your hands to mix well after adding each seasoning.

   

4. 4 Finally, put the minced ginger in and grasp it evenly with your hands.

   

5. 5 Catch evenly and marinate for five minutes

   

6. 6 Heat the wok and add 10 grams of corn oil

   

7. 7 Add the marinated mutton and use chopsticks to pull it apart

   

8. 8 When the mutton changes color, add green onions and stir-fry for a few times

   

9. 9 Finally add coriander stems

   

10. 10 Mix well and serve!