How to make Teriyaki lamb back

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make teriyaki lamb back.

1. Wash the lamb back, add 4 pieces of green onion, ginger slices, red wine, teriyaki sauce, and sugar, mix well, then cover with plastic wrap and marinate in the refrigerator for 2 hours. It is better to marinate overnight.

2. Take out the lamb back meat and turn it over 1-2 times during the marinating process so that it can better absorb the flavor. Add about 15ml of oil to the pan, heat it to 30% hot, add the remaining scallions, and fry over medium heat until fragrant.

3. Then add the lamb back meat and fry slowly over medium-low heat until one side changes color, then turn it over until both sides change color and the meat begins to curl. Finally, sprinkle some black pepper for seasoning.

Teriyaki lamb back is not complicated to make, and I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".