Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Lamb fillet
1 serving
cut the lamb into thin slices. peel and finely chop the ginger. mix 0. 5 teaspoons of starch with a little water, add to the meat slices and mix. in a separate piano, mix soy sauce, vinegar, balm, sugar, rice wine, chopped ginger, remaining starch and 3 tablespoons of water. heat 0. 5 cups of vegetable oil in a wok or pan, add the meat and fry with stirring for 15-20 seconds over a very high heat. remove the meat and let the butter drain. pour oil out of the wok or pan, pour in the seasoning mixture, put the meat and warm for 30-40 seconds. drizzle the finished meat with sesame oil.
cut the lamb into thin slices. peel and finely chop the ginger. mix 0. 5 teaspoons of starch with a little water, add to the meat slices and mix. in a separate piano, mix soy sauce, vinegar, balm, sugar, rice wine, chopped ginger, remaining starch and 3 tablespoons of water. heat 0. 5 cups of vegetable oil in a wok or pan, add the meat and fry with stirring for 15-20 seconds over a very high heat. remove the meat and let the butter drain. pour oil out of the wok or pan, pour in the seasoning mixture, put the meat and warm for 30-40 seconds. drizzle the finished meat with sesame oil.
lamb - 200 g, sugar - 2.5 tbsp. spoons, potato starch - 1 tbsp. spoon, soy sauce - 1 tbsp. spoon, rice wine - 1 teaspoon, vinegar - 1 teaspoon, ginger root - 1 cm, balm to taste, sesame oil - 1 teaspoon, peanut butter to taste, or corn butter to taste, salt to taste
