Peppery-Hot Mutton1 recipe,video recipe,how to make Peppery-Hot Mutton1 recipe

Peppery-Hot Mutton


Author sreya85 Servings 0 persons
Published October 25, 2007 Cooking Time (mins)
Main Ingredient Lamb Preparation Time mins

Description
How to makePeppery-Hot Mutton?How to cookPeppery-Hot Mutton?Learn the recipePeppery-Hot Muttonby vahchef.For all recipes visit vahrehvah.com

Ingredients of Peppery-Hot Mutton

Ingredient Name Quantity Unit
cooked mutton  500 Grams
soy sauce  1 Tablespoons
dried hot red chili (chilli) peppers  2 Numbers
vegetable oil  100 ml
ground Sichuan peppercorns  1/4 Teaspoons
scallions, sliced diagonally  1/2 Teaspoons
sesame oil  1/4 Teaspoons
vinegar  1/2 Teaspoons
MSG  1/4 Teaspoons


Directions
Slice mutton. Halve, seed, wash , and dice the chili peppers. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat and add the scallions and chili peppers, stir-frying until fragrant. Add the mutton and stir in the vinegar, salt, soy sauce, and enough stock to cover the mutton about half-way . Sprinkle with the ground peppercorn and bring to a boil. Turn the fire to low and simmer until the sauce thickens. Add MSG (optional), Sprinkle with sesame oil, remove, and serve.
About Recipe
How to make Peppery-Hot Mutton
(59 ratings)
0 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Peppery-Hot Mutton
Restaurant Style Peppery-Hot Mutton
Author : sreya85
Main Ingredient : Lamb
Servings : 0 persons
Published date : October 25, 2007
Ingredients used in Peppery-Hot Mutton
→ cooked mutton 500 Grams.
→ soy sauce 1 Tablespoons.
→ dried hot red chili (chilli) peppers 2 Numbers.
→ vegetable oil 100 ml.
→ ground Sichuan peppercorns 1/4 Teaspoons.
→ scallions, sliced diagonally 1/2 Teaspoons.
→ sesame oil 1/4 Teaspoons.
→ vinegar 1/2 Teaspoons.
→ MSG 1/4 Teaspoons.
How to make the recipe:
Slice mutton. Halve, seed, wash , and dice the chili peppers. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat and add the scallions and chili peppers, stir-frying until fragrant. Add the mutton and stir in the vinegar, salt, soy sauce, and enough stock to cover the mutton about half-way . Sprinkle with the ground peppercorn and bring to a boil. Turn the fire to low and simmer until the sauce thickens. Add MSG (optional), Sprinkle with sesame oil, remove, and serve.

Recipe Tips by vahchef for Peppery-Hot Mutton


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