The cold weather in winter needs tonic, lamb is a good tonic, and the taste of lamb is very good, especially lamb skewers, do everyone like it? Eating mutton can remove moisture, avoid the cold, and warm your heart and stomach. Therefore, eating more mutton in winter is great for your body.
How to make fried lamb cheek with chili
Cut the lamb cheek into shreds,
Clean the chili and cut into slices with an oblique knife, not too big,
Put the right amount of water in the pot. After the water is boiled, put the shredded lamb cheeks into the pan. Cook for a while, otherwise it won’t be able to chew, because the lamb cheeks are cooked for profit. It’s tender. If it’s fried directly, the lamb cheek is easy to make and won’t chew. It’s not tasty, so this step is critical.
After cooking, take out and control the water for later use. Put a proper amount of cooking oil in the pot. After the oil is hot, put the pepper and aniseed in it and saute, then put the chili in the pot and stir fry to get the fragrance.
Put the water-controlled lamb cheeks in a pot and stir fry evenly. Put a little salt to taste and cook immediately. Do not fry for too long. The lamb cheeks will become old and not tender enough, and it will be hard to chew.
Fried Lamb Cheek With Chili
- 400 g Lamb cheek
- 100 g chili
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