Fried mutton with scallion in old Beijing

Fried mutton with scallion in old Beijing

Introduction:

"Mutton is a wonderful product for Yuan Yang, blood essence, lung deficiency and strain. Because the calcium and iron content of mutton is higher than that of pig and beef, eating mutton is most beneficial to lung disease, tracheitis, asthma and anemia, postpartum deficiency of both qi and blood and all deficiency cold. As for tracheitis cough and cold cough, just drink mutton soup can be reduced or cured. As a matter of fact, mutton with scallions into the dishes, eat delicious, can be regarded as a good choice for winter diet. Fried mutton with Scallion: Beijing cuisine halal food nourishes Yang, strengthens waist and kidney, nourishes deficiency and nourishes body. The mutton is smooth and tender, delicious but not smelly. It's rich in oil and juicy, and has endless aftertaste. The meat is tender with onion flavor. [Baidu] "

Production steps:

Step 1: Lamb slices and scallion white.

Step 2: add all the marinade to the mutton slices, stir and marinate for 30 minutes.

Step 3: cut the scallion into large pieces.

Step 4: put the oil in the pan and heat it.

Step 5: pour in the marinated mutton slices.

Step 6: quickly slide out for standby.

Step 7: leave the bottom oil in the pot and saute the scallions.

Step 8: pour in the sliced mutton.

Step 9: stir fry quickly and evenly.

Materials required:

Mutton slices: moderate

Scallion: right amount

Starch: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Oyster sauce: right amount

Sesame oil: appropriate amount

Appropriate amount: sugar

Soy sauce: right amount

Salt: right amount

Note: nagging; mutton is best to use hind leg meat, onion to use scallion, to put more can get rid of mutton smell. The process of frying should be quick.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: onion