Fried mutton with scallion in Beijing sauce(jing jiang da cong bao yang rou )

Fried mutton with scallion in Beijing sauce

Introduction:

Production steps:

Step 1: cut the mutton into thin slices, add a small amount of cooking wine, pepper (not suitable for children) and Beijing sauce.

Step 2: cut the scallion into sections (commonly known as horse ear onion), prepare another section of scallion, wash it, loosen it according to the requirements of cooked food (cooked food knife and chopping board), and cut it into strips.

Step 3: start the oil pan (because it's hot, the amount of oil is a little more than usual, when the amount of meat is more, it can be divided into two pots to stir fry, never try to save trouble), heat it 90% and stir fry the ginger slices and garlic slices slightly.

Step 4: green onion, green onion slightly yellow, then under the code of good taste mutton, even with shovel, quick stir fry (careful ha!)!! As soon as the meat is ready, leave the pot and sprinkle with scallion.

Materials required:

Mutton: 400g

Scallion: two, about 150g

Beijing sauce: right amount

Ginger slices: a little

Garlic slices: a little

Seasoning: right amount

Note: if you feel that eating meat alone is easy to get greasy, there is another way to eat: mix some noodles that are softer than dumplings, cut them into a slightly larger size than dumplings, open them into 10-12cm (about 1-1.5mm thick) lotus leaf cakes, steam them or cook them, add some Cucumber Strips, lettuce strips, lettuce, shredded green onion and so on, roll them up with fried mutton and serve with a bowl of thick sauce Thick, warm mutton soup (sprinkled with coriander powder), you can imagine the delicious.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: onion

Chinese PinYin : Jing Jiang Da Cong Bao Yang Rou