Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Fried mutton with Scallion can tonify the deficiency and regulate the body. The mutton is smooth and tender, with a slight smell of scallion. It's a kind of food therapy. Mutton is tender, easy to digest, high in protein and low in fat, less in fat than pork and beef. It has the effect of Tonifying Qi and deficiency, warming the middle and lower temperature, tonifying the kidney and strengthening yang, generating muscle and strengthening strength, and resisting wind and cold. The main function of scallion is to remove meat, fishy, smell and other greasy flavor and the peculiar smell in dishes, and produce special flavor, and has strong bactericidal effect. People who often eat scallion, even if fat body fat, but cholesterol is not increased, and strong constitution. Today's dish, I choose the leg of mutton, tender but a bit chewy. With the strong Beijing onion, it's absolutely the best tool to resist cold weather. "

Production steps:

Step 1: raw material drawing

Step 2: cut green onion, red pepper, ginger and garlic, coriander.

Step 3: slice mutton into thin slices, marinate it with 1 tsp salt, 1 tsp yellow rice wine, 1 tsp soy sauce, 1 tsp sugar, 1 tsp pepper, 1 tsp egg white, 1 tsp wet starch and 1 tsp dry starch for 20 minutes, then put in 1 tsp dry starch and set aside.

Step 4: put peanut oil in the pot, heat it 50%, stir fry the mutton, whiten it and serve immediately.

Step 5: stir fry ginger and garlic slices in oil, add green onion and red pepper and stir fry evenly.

Step 6: add mutton, salt, soy sauce, vinegar and pepper.

Step 7: stir fry until the scallions are soft.

Step 8: add coriander and stir fry with sesame oil. Add a little chicken essence to improve the taste.

Materials required:

Mutton: 500g

Green onion: one

Red pepper: Four

Garlic: Five

Coriander: Three

Jiang: one piece

Egg white: half

Wet starch: half a teaspoon

Dry starch: 1 teaspoon

Salt: 1.5 TSP

Yellow rice wine: half a teaspoon

Soy sauce: 1 tbsp

Sugar: half a teaspoon

Pepper: 1 teaspoon

Vinegar: 1 / 3 tbsp

Chicken essence: 1 / 3 teaspoon

Note: 1, many people do onion fried mutton, like to use mutton slices, but the taste of mutton slices and fresh mutton, is completely different. The taste and taste are different. I think it's better to make fresh mutton. 2. In fact, fried mutton with Scallion doesn't need red pepper and coriander, but in order to make the finished product more attractive, I put some decoration.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Bao Yang Rou