Shankou mutton(shan kou yang rou )

Shankou mutton:

Raw materials for making Shankou mutton:

Cooked mutton 500g, coriander 25g, refined salt 4G, MSG 2G, soy sauce 15g, sugar 10g, vinegar 15g, cooking wine 10g, scallion 5g, garlic 10g, fresh soup 150g. 25g sesame oil, 1000g salad oil (about 75g).

Processing steps of Shankou mutton:

1. Cut the cooked mutton into rectangular pieces about 5cm long and 3cm wide. Wash coriander and drain.

2. Put the frying pan on a high heat, add salad oil to 70% heat, and fry the mutton in the oil pan for about 3 minutes. When it turns yellow, drain the oil.

3. Heat 25g of oil in the original frying pan, pour the fried mutton into the pan, and then add onion, garlic, soy sauce, sugar, refined salt, monosodium glutamate, cooking wine and soup into the marinade, and cook for about 5 minutes. When the marinade is tight and the mutton tastes good, pour sesame oil on it, set it on a plate and garnish it with coriander.

Characteristics of Shankou mutton:

This dish is yellow and bright in color, consistent in shape, delicious and tender in texture.

Shankou mutton

Shankou mutton is a local dish. The main ingredient is fresh cooked mutton. The ingredients are appropriate amount of broth, etc. the seasoning is appropriate amount of scallion, garlic, soy sauce, etc. it is made by frying and frying.

Main and auxiliary materials

Cooked mutton... 500g

Soy sauce... 15g

Vegetable oil... 500g

Garlic 10 grams

Oysters...... 75g

Cooking wine..... 10 g

Rice vinegar... 15g

Garlic section..... 10g

Sesame oil... 25g

MSG... 1.5g

Scallion... 15g

Cooking method

1. Place the pan on a high heat, add vegetable oil and heat it to 70%. Cut the cooked mutton into 5 cm wide long oblique pieces with the same length. Deep fry in the oil pan for 2-3 minutes. Drain the oil when it turns yellow.

2. Heat the oil in the original pot, pour the fried mutton into the pot, then mix the scallion, minced garlic, soy sauce, rice vinegar, cooking wine, monosodium glutamate, refined salt and broth into the marinade, stir fry for 2 minutes, pour in sesame oil and serve.

Key technology

1. Cooked mutton or raw mutton can be used, especially loin meat.

2. When frying together, the pan should be smooth.

3. Coriander can be used to set off when loading.

Flavor characteristics

It's said that Li Tieguai, one of the eight immortals, traveled to Yunshui town in suixian county one day when he was saving all living beings. He saw a man in rags standing in front of a broken pot selling mutton. Because of the cold weather, there were few people to rest. A cooked mutton foot could not be sold out for two days. Seeing his pity, Li Tieguai found out that his mutton was bought with a year's salary, and he was also a well-known filial son. So Li Tieguai blew a breath into the pot. For a moment, he was hot and fragrant. He only heard him sing: "come and have a taste of mutton, a mouthful of fresh soup, a mouthful of warm food." After such a shout, half pot mutton even soup and meat are sold out, so three delicious mutton is well-known. After improvement, according to the place name, it became today's "Shankou mutton".

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shan Kou Yang Rou