Generally, the home-fried mutton slices are used to match the green onions, onions or green garlic. Today I use the peas as a side dish to bring a small fresh taste to the rich mutton...
The lamb leg meat is washed and sliced without pickling; the peas are washed to the old ribs, and boiled in boiling water for 30 seconds to remove the cold water for use;
Heat the cold oil into the mutton slices and stir-fry until the break, and pour the fresh soy sauce to make the mutton slices slightly colored and tasteful.
The original pot (when the oil is too much, you can control some). Pour in the peas and stir fry, add a little salt to taste, pour the mutton slices and stir evenly. Sprinkle with minced garlic to serve.
As long as the right part is selected, the purest lamb flavor can be preserved without pickling and quick-slipping. The mutton slices are fried separately with the peas and seasoned separately, so that the rich live color is fragrant, and the green color should not be dyed. ..