Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Lamb; 1 Green onions; 1 teaspoon Soy sauce; 1 tablespoon Oyster sauce; 1 teaspoon Sugar; 1 tablespoon Vinegar; 1 tablespoon Cooking Wine; 1 tablespoon salt

by Emperor Shiyuan

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There is a friend from Beidiao who just arrived in Beijing a few years ago. The biggest "culture shock" to him was the green onions in the vegetable market.

"The things in the north are so big! Let's just talk about green onions. Where is the green onion? This is clearly a stick." At that time, I couldn't imagine that a pile of naive green onion wreaths was placed in a bowl of noodle soup.

Until later, the southern market gradually had such green onions.
In addition to more juice, compared to the pure onion fragrant green onions, green onions also have a subtle sweetness. No wonder the northerners also eat a handful of green onion burrito with relish.

Now that it’s said, let’s make a scallion sautéed mutton to relieve the gluttony. The scallions are fresh and sweet, and the mutton is refreshing. Stir-fried is just fun~

Ingredients

250g Lamb
1 Green Onions
1 teaspoon Soy Sauce
1 tablespoon Oyster Sauce
1 teaspoon Sugar
1 tablespoon Vinegar
1 tablespoon Cooking Wine
1 tablespoon Salt

Stir-fried Lamb with Scallions

1. Remove the roots and wash the scallions, cut the scallions on a hob, cut the scallions into sections, and serve separately.

2. Pour the oil in the hot pan, add the green onion, and stir to get the aroma. »The white onion has a sweet taste, and it is especially delicious with the lamb, you can put more.

3. Add the lamb slices and stir fry quickly over high heat. »Seriously fried mutton with green onion is made with sliced Xinjiang Keping mutton, which tastes better. For convenience, quick-frozen lamb rolls can be used instead. Supermarkets and vegetable markets can buy them regardless of the season, but remember not to choose lamb rolls with too many patterns, or they will be broken when they are fried.

4. At this time, the lamb began to change color, and water will come out. Lift the pot and pour out the water quickly.

5. After pouring the water, add the green onions and stir fry. »Saute the scallions first to remove the smell of lamb, and the scallions are relatively easy to cook, and then put it to ensure that it is not rotten.

6. Pour in 1 tablespoon of light soy sauce, 1 tablespoon of oil, 1 tablespoon of vinegar, 1 tablespoon of cooking wine, 1 teaspoon of salt and 1 teaspoon of sugar. Stir fry until all the lamb is white and turn off the heat.
»Remember to adjust the juice beforehand to save time. Stir fry for too long, the meat will be old, the green onions will be rotten, and the soup will appear. Heat the pan with oil and stir fry quickly to ensure that the mutton is tender and juicy.

7. From cutting the vegetables to serving the plate, it takes only five minutes to go up and down, and the scallion lamb is steamed out of the pot like this.

Tips:
Lamb is best to use Keping lamb, which is the best lamb in Xinjiang, without mutton. In addition to the ingredients themselves, the charm of this dish is also stir fry.
Because some ingredients that are tender and easy to cook, such as pork loin, pork liver, chicken gizzards, squid, etc., if they are fried for a little longer, they will become old and hard.

Stir-frying is to keep the moisture of the ingredients to the utmost extent through quick stir-frying and high firepower, and the dishes made are crispy, tender and refreshing.

Is it impossible to cook such dishes at home? You can also work hard: the fire is the largest, the pan is warmer, and the oil is a little bit more. Don't fry for too long, and wait for the ingredients to change color before they are out of the pan. Although it is not as good as the taste of the restaurant, it will taste great.