Stir-fried Lamb with Scallions
1.
For the preparation, scallion-fried lamb should choose lamb hind leg. Fresh meat has no sour taste and is elastic and red and shiny. If you touch the meat with your hands, you will feel slightly moist
2.
Remove the white film wrapped around the lamb
3.
"Cut beef and lamb vertically and cut pig" as the name implies. When cutting beef and mutton, after finding out the texture of the meat, cut the meat horizontally at 90 degrees, so that the muscle fibers will be cut into sections, which are easy to mature and taste, and the taste is soft and tender; many people don’t know. Inside, cut the meat at will, and finally lead to the tragic result of being unfamiliar and unable to bite.
4.
The first time to go to mutton, the mutton should be marinated with a small amount of soy sauce and cooking wine
5.
The most important manifestation in this dish of fried mutton with green onions is that the ratio of green onions to mutton should be 1:1. The aroma of green onions can complement the mutton, and it can also remove the smell of mutton.
6.
Burning the oil, 80% of the hot oil will produce obvious blue smoke, and then put it into the pot of fine ginger
7.
After sauteing the ginger, add the mutton that has been mixed with dry starch, so that the mutton will still have a tender texture after the stir-fry. When the meat turns white and is half-cooked, you need to add 1 tablespoon of cooking wine and 1 tablespoon of light soy sauce again to improve the freshness and further remove the taint. Then add scallions and salt, stir fry until the scent of scallions are released, then it can be served
