Fried mutton with Scallion~~~(hao hao chi de cong bao yang rou o )

Fried mutton with Scallion~~~

Introduction:

"You can make this dish with the slices of mutton. The method is very simple. The mutton is smooth and tender. It's delicious but not smelly. It's rich in oil and juicy. It's delicious after eating. Mutton is fresh and tender, with high nutritional value. It can be used as food therapy for those with insufficient kidney yang, weak waist and knees, cold pain in the abdomen and deficiency of fatigue. Mutton is rich in nutrition, which is beneficial to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and chills. It has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently. "

Production steps:

Step 1: cut scallion into oblique slices, wash coriander, and then cut into 3cm

Step 2: when the oil pan is heated to 50% heat, add mutton slices and stir fry quickly; when the mutton slices begin to turn white, add scallion, soy sauce, sugar and salt and stir fry evenly until the meat slices turn white; after the mutton is mature, pour in rice vinegar, add coriander section and stir fry evenly, then out of the pot immediately.

Step 3: when the oil pan is heated to 50% heat, add mutton slices and stir fry quickly; when you see that mutton slices begin to turn white, add scallion, soy sauce, sugar and salt and stir fry evenly until all mutton slices turn white;

Step 4: after the mutton is mature, pour in the rice vinegar, add the coriander section, stir fry evenly, and then out of the pot immediately.

Materials required:

Mutton: moderate

Scallion: right amount

Coriander: moderate

Soy sauce: right amount

Rice vinegar: right amount

Sugar: right amount

Salt: right amount

Note: 1, stir fry need to fire quickly, so the pot must be hot, oil must be hot, so as to ensure that the meat is fresh and juicy, do not stir fry back and forth in the pot; 2, mutton slices, beef slices are sliced with a planer, it is easy to mature and taste, so do not need to add salt, starch and other salting, this will make the meat dehydrated in advance, resulting in dry meat 3. Soy sauce has the function of coloring and flavoring, so it doesn't need to put too much. Rice vinegar can make the meat more delicious, but also ease the greasy, but must be added at last, because the aroma of rice vinegar is easy to volatilize, add early, the taste will volatilize quickly, and finally leave a sour taste, it is very difficult to eat; 4, coriander also plays a role in flavor, only need to turn even can be out of the pot, so as to maintain the flavor, if stir fried for a long time, coriander is easy to eat When it's soft, the smell will evaporate soon. 5, some mutton is old, and the flavor will be very fishy. The time it takes to stir up a little longer can remove the fishy smell, or add a little high Baijiu or cooking wine in the pot to relieve the fishy smell. In winter, many families will eat hot pot and instant boiled mutton, which is simple and warm, but in the end, the remaining mutton slices will melt and become soft. At this time, if you put it into the refrigerator again, the next time you take it out, the meat will freeze into ice, put it into the pot and cook it again, it will not dissolve, and the meat will taste bad at last. Using this method can be a good solution to the remaining mutton slices, beef slices.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: onion

Chinese PinYin : Hao Hao Chi De Cong Bao Yang Rou O