The practice of roasting lamb's face with green onions

The practice of roasting lamb’s face with green onions

Chinese name:葱烧羊脸

The practice of roasting lamb's face with green onions

Braised lamb cheek with green onions is a delicious and simple home-cooked dish, but how to make this dish delicious, the method and the steps are very important. Below cook net practice small series of steps to talk about sheep Braised face for everyone to see Braised goat face how to do both delicious and tasty.

Scallion roasted lamb face ingredients introduction

Ingredients:

Lamb face (400g) Scallion (1)

Accessories:

Sharp pepper (one), millet pepper (two), dried red pepper (two), oil (appropriate), cooking wine (appropriate), salt (appropriate), vinegar (appropriate)

The steps of roasting lamb face with green onions:

1. Prepare the ingredients (bought the cooked lamb face)

The practice of roasting lamb's face with green onions

2. Slice the lamb face; cut the green onion, sharp pepper, millet pepper, and dried red pepper into diagonal sections

The practice of roasting lamb's face with green onions

3. Boil the water in the pot, add the lamb cheek, and bring it to the boil again.

The practice of roasting lamb's face with green onions

4. Put oil in the pot, add dried red chilies to low heat and stir fragrant

The practice of roasting lamb's face with green onions

5. Add scallions and two-color chili and saute until fragrant

The practice of roasting lamb's face with green onions

6. Put the lamb face and stir fry

The practice of roasting lamb's face with green onions

7. Pour in the cooking wine to remove the mutton, stir fry for one minute

The practice of roasting lamb's face with green onions

8. Season with salt and stir fry evenly

The practice of roasting lamb's face with green onions

9. Transfer the ingredients to the side of the pot, pour vinegar in the middle, and stir-fry evenly.

The practice of roasting lamb's face with green onions

10. Serve and eat!

The practice of roasting lamb's face with green onions

11. Finished drawing

The practice of roasting lamb's face with green onions

Tips:

The lamb’s face after blanching the lamb’s face is easier to taste, and can wash away the dirt on the outside; the seasoning with salt should be determined according to your own taste.

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