Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"The most common lamb Kwai dishes in winter are fast food, quick fried pork and tender green onion. Although the dishes are common, each family has its own way of doing it, which can be regarded as "private house". My method is to fry mutton first and then shredded onion; mutton should be tender and shredded onion should be fragrant; pickled mutton has no smell. Try it and you'll know

Production steps:

Step 1: soak the mutton with clean water in advance, and then squeeze the water with kitchen paper or disinfectant towel;

Step 2: remove the fascia and cut it into large slices with the top knife;

Step 3: add pepper powder, soy sauce and starch;

Step 4: grasp well and marinate for about 10 minutes;

Step 5: cut garlic into powder, cut scallion into 5cm long slice;

Step 6: start the frying pan, add 2 tablespoons of cooking oil after the pan is hot, when it is 70% hot, put in the mutton, quickly stir fry until the mutton changes color, and immediately put out the oil for standby;

Step 7: leave the bottom oil in the pan, or add some more oil. Under the garlic, small hot incense;

Step 8: add shredded green onion and continue to stir fry until the green onion is soft and fragrant;

Step 9: add mutton, sugar and cooking wine at the same time, turn the fire, stir fry evenly quickly;

Step 10: add vinegar at last;

Step 11: add a little salt and stir fry well.

Materials required:

Mutton: 300g

Scallion white: 2

Pepper powder: 1 / 2 teaspoon

Soy sauce: 1.5 tbsp

Starch: 1 tablespoon

Garlic: 5 petals

Sugar: 1 tablespoon

Cooking wine: 2 tablespoons

Vinegar: 1 teaspoon

Salt: a little

Cooking oil: 2 tablespoons

Note: 1, in addition to stir fried garlic and onion, the rest of the steps are to keep the fire stir fry, to ensure that mutton tender and smooth. 2. When marinating mutton, adding pepper powder can effectively remove the smell of mutton. If not, you can also use some five spice powder or pepper. 3. Some people say mutton and vinegar can't be eaten together, but this dish doesn't taste better without vinegar. Taboos can be avoided.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou