Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Fried mutton with scallion is an old Beijing halal dish. It has the functions of tonifying yang, strengthening waist and kidney, tonifying deficiency and nourishing the body. It is suitable for the weak. The mutton is smooth and tender, delicious but not smelly. It is rich in oil and juice, and has a long aftertaste. As a condiment, the main function of green onion is to remove the greasy and thick flavors such as meat, fishy and mutton, as well as the peculiar smell in dishes, and to produce a special flavor. "

Production steps:

Step 1: prepare raw materials.

Step 2: cut the mutton into thin and uniform slices. Add seasoning and marinate for 1-2 hours.

Step 3: scallion cutting hob block spare.

Step 4: add oil to the frying pan. Be sure to heat the oil in the frying pan, add the cured mutton slices and stir fry quickly.

Step 5: after the mutton changes color, put it in reserve.

Step 6: leave the bottom oil in the pot, add the scallion and stir fry.

Step 7: stir fry shallot a little, then add mutton, stir fry quickly, add salt, sugar, soy sauce, out of the pot.

Materials required:

Hind leg meat: 300g

Scallion: 1

Garlic: 4 cloves

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Vinegar: moderate

Sugar: right amount

Pepper: right amount

Sesame oil: appropriate amount

Note: 1 must stir fry, hot pot hot oil, so as to ensure that the mutton fresh and juicy. Cut the mutton thin. Keep the thickness uniform. 3 green onion white to put more, you can go to smell.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou