Explain in Detail The Production Details and Taste Characteristics of Scallion Fried Lamb
1.
First cut the leg of lamb into coin-thick slices, add water to soak the blood
2.
Remove and control the water, add salt, cooking wine, and pepper to the dried lamb slices.
3.
Then add egg white and wet starch, mix well, add a little peanut oil, mix well and keep fresh for ten minutes in the refrigerator
4.
Remove the old skin and old leaves of the green onion and cut into oblique slices, and cut the green chili into slices;
5.
When the oil in the pot is heated to 50% hot, pour the marinated lamb slices into the pot and use chopsticks to quickly spread the oil.
6.
When the meat slices are white and cooked thoroughly, pour in the leak-tight oil control
7.
Leave a little oil in the pot, add sliced green onion and pepper slices and saute until cooked
8.
Then add starch, soy sauce, sugar and rice vinegar to make the juice
9.
Stir evenly over high heat
10.
If you like spicy food, pour some chili oil on it and serve it out!
Tips:
1. If you want to fry the mutton fresh and tender, try to use the gluten-free hind leg or tenderloin. Cut the mutton horizontally. This kind of mutton is more tender when fried. Don't cut it in the same way. The mutton is chewy. .
2. Selecting the right raw materials is only the first step. The second step is how to marinate the mutton. The mutton must be soaked first and then marinated. This kind of mutton has a small smell and a fair color. The soaked lamb must be marinated according to the steps, so that the lamb will taste good.
3. The reason why we need to adjust the sauce in advance is to avoid mashing the lamb slices when stir-frying the lamb slices. 4. The most important point is that when frying onion slices, you must fry the onion fragrant! Otherwise this dish will fail! ~
The benefits and characteristics of this dish to the human body are as follows: It mainly includes aphrodisiac conditioning, waist strengthening and kidney conditioning conditioning, nourishing body conditioning, mutton smooth and tender, delicious without mutton, Wangyou Baoju, endless aftertaste after eating. The meat is tender and has a rich green onion aroma.
