Sauted mutton in soy sauce(jiang bao yang rou )

Sauted mutton in soy sauce

Introduction:

"When I bought the roast duck, I gave her an extra portion of sweet flour sauce. My mother used it to fry the mutton. According to her own practice, she also named it sauteed mutton with soy sauce. Ha ha, it's delicious."

Production steps:

Step 1: material drawing

Step 2: mutton is cut in advance, pour raw soy sauce and cooking wine

Step 3: add salt

Step 4: grind some ginger powder with ginger, add ginger powder, marinate for 10 minutes.

Step 5: heat the oil in the frying pan and stir fry the pickled mutton.

Step 6: this step is very important. If it is a pot with water locked, the mutton will be fried with water. Stir slowly over medium heat. Slowly dry the soup and add the sweet flour sauce.

Step 7: add scallion, stir fry evenly, then add salt according to the situation.

Step 8: out of the pot

Materials required:

Mutton: 300g

Scallion: two

Sweet flour sauce: 1 tablespoon

Salt: right amount

Ginger: right amount

Raw soy sauce: a spoonful

Cooking wine: a spoonful

Note: 1, the sauce itself is salty, and salt is added to the bacon, usually without additional salt. 2. The fascia of mutton should be removed, and the taste of mutton will be very good. 3. Warm oil is also a key step in tenderness.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Bao Yang Rou