How to Make Crispy Lamb (Classic with Green Onions, Ready in 3 Minutes)

My child loves to eat meat, beef is his favorite. Every time I ask him what he wants to eat, he'll often say beef. Yesterday, he even specifically wanted crispy lamb. I told him lamb is best eaten in winter to warm the body, but today the temperature dropped to below 10 degrees, so I quickly made a dish to satisfy his cravings. Next time he wants to eat it, he'll have to wait until mid-year. But my child said, 'That's nonsense,' 'I'll eat hotpot in summer, and I'll definitely order a few plates of fatty lamb.' It makes sense, so we quickly went to the supermarket and bought two boxes of fatty lamb rolls and a large bunch of green onions. We can make a dish of crispy lamb and green onions. It smells delicious!'

Crispy lamb is a classic Beijing dish. The first time I tasted it in a restaurant during my short-term work in Beijing, I fell in love with it. It wasn't greasy or pungent, it was tasty and fragrant. The lamb slices were thin to the point of being translucent, and the green onions were cut finely and evenly. As a person who is used to eating small green onions in Southern China, I discovered that large green onions could also be delicious, and they were not just used as decorations, but as the main ingredient to be stir-fried.

After returning from Beijing, I never refused to use green onions. I often buy them home to stir-fry eggs, stir-fry beef and tofu, and add them when stewing beef and lamb. I also like to add large green onion segments to reduce the fishy smell. Of course, the most popular dish among my family is crispy lamb or crispy beef. We usually buy lamb and beef from the supermarket in boxes. People use them to make hotpot, and I buy two boxes so that we can make a dish for the whole family. This dish is easy to make, you just need to pay attention to the high heat when stir-frying, and the process is very short. The seasoning is quite a lot, which is also the reason why this dish is particularly fragrant. It's best to prepare all the seasonings in small bowls beforehand, so you don't have to keep pouring bottles of seasoning while stir-frying. The flavor of this crispy lamb is much more concentrated and balanced. My family loves it, and I encourage you to try it too!

Crispy Lamb

Main ingredients: 2 boxes of 300g fatty lamb slices, 1 bunch of green onions 300g

Accessories: 2g five-spice powder, 2g cumin powder, 2g salt powder, 2g black pepper powder, 20g oil, 10g vinegar, 15g light soy sauce, 15g aged vinegar

Instructions: Step 1: A plate of crispy lamb needs about 2 boxes of lamb slices used for hotpot. If you like beef, you can replace it with fatty beef slices and cut it yourself. The lamb slices are thin and will be cooked quickly when stir-fried.

Step 2: There are many kinds of seasonings in this dish, and the more seasonings, the more fragrant. The cumin powder and black pepper powder are indispensable.

Step 3: Cut the green onions diagonally and then cut them into strips resembling eyebrows. Add all the seasonings in a small bowl. Crispy lamb is cooked quickly, you can't keep pouring bottles of seasoning while stirring. You need to pour several bottles of seasoning to ensure the seasoning is evenly distributed.

Step 4: Heat the pot with a little oil and heat it until it smokes. Then add two boxes of lamb slices and stir-fry.

Step 5: Add the prepared seasonings and stir-fry to release fragrance.

Step 6: Stir-fry until all the lamb slices turn color and shrink in volume.

Step 7: Add green onion slices and continue to stir-fry over high heat.

Step 8: Flip and stir-fry until the green onions release their moisture.

Step 9: Drizzle a spoonful of light soy sauce to season, and then stir-fry to mix well.

Step 10: Before the crispy lamb is finished, drizzle a spoonful of aged vinegar on the edge of the pot to make the crispy lamb taste even better and more flavorful.

Fast and easy to make, a classic dish that everyone loves – crispy lamb is ready. Make your own lamb dishes, no need to go to restaurants to look for lamb inside the green onions!