The purple perilla lily is fried the mutton

The purple perilla lily is fried the mutton
Summary: The pan sits to light a fire and quench into the oil, lay and salt good mutton, lily, onion, blue and green hot red pepper and fire down to turn over and fry for a moment behind the oil is hot, it adds salt, chickens to be precise flavouring, cook a little claret produce pan, and purple perilla mix thoroughly eat, by white sugar.

Main material: Mutton
The adjuvants: Lily, green hot red pepper, onion, purple perilla
Condiment: The salt, chicken are precise, white sugar, black pepper powder, claret
Cook the method:
1,Cut the mutton into stretch, mix with salt, black pepper powder, claret thoroughly, blue and green hot red pepper and onion cut small one respectively, purple perilla cuts a filament, the lily is cleaned;
2,The pan sits to light a fire and quench into the oil, lay and salt good mutton, lily, onion, blue and green hot red pepper and fire down to turn over and fry for a moment behind the oil is hot, it adds salt, chickens to be precise flavouring, cook a little claret produce pan, and purple perilla mix thoroughly eat, by white sugar.
Characteristic: Fresh and fragrant and lubricous and tender, strong, have the characteristic of flavor of Central Asia.
Point out everyday: Can enable the intersection of meat and adhesion in the intersection of sheep and the intersection of meat slices and the intersection of China and Canada and a little vegetable oil.


Responsible editor: Zhao Wen
It is a kind of fun to cook, it is a kind of enjoyment to have a meal, want to make the delicious meal, how long it is not difficult, so long as is taking learning to do once diligently of menu, can't use, you will become a gourmet! More homely menus please enter:Menu complete works
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