Stir-fried Lamb with Scallions
1.
Wash the ingredients and prepare them.
2.
Cut scallions into small pieces diagonally.
3.
Mince garlic.
4.
Cut the lamb into thin slices.
5.
Add a little rice wine, salt, and a little water starch to the mutton, and stir well.
6.
Add half of the egg mixture and mix well.
7.
Make seasoning juice: soy sauce, remaining rice wine, salt, white pepper, white sugar, a little water, and mix thoroughly.
8.
Pick up a pan, heat the pan with cold oil, add dried chilies and stir fragrant.
9.
Add the mutton, add garlic and green onions, stir fry over high heat until the meat changes color.
10.
Add the sauce and stir-fry quickly and evenly.
11.
Out of the pot, serving on a plate.
Tips:
Stir-fried mutton with scallion, mainly highlight the word "fried". After the meat is cooked, the meat should be cooked quickly with strong fire. This is the most authentic way to make scallion-fried mutton.
Because the stoves used in households have relatively small firepower, the firepower will be immediately reduced if more than one catty of mutton is made, and the meat will easily come out of the soup, so the quality of the dishes is very difficult to grasp.
In fact, as long as you master three points, you can achieve high quality:
1. Lamb should not exceed 300 grams, and the amount should not be large.
2. Mix the meat seasoning well in advance.
3. Heat the pot. After the meat is placed in the pot, use high heat to fry the meat for a few times. If the meat is broken, it will be out of the pot immediately, so as to ensure the quality of the dishes. The key to the stir-frying process is the speed of the stir-frying.
【Ingredient selection】
This time I used lamb tenderloin. Generally, you can choose lamb's hind leg slices. The mutton slices should not be cut too thin, about the thickness of a penny, so that the taste will be more fragrant.
For scallions, choose the white part of the scallion. First use a knife to cut the white scallion into hob pieces, and then peel each layer of the onion with your hands to make it loose and flake. This method of processing green onions makes the green onions cut off immediately after being put in the pot and is not easy to collapse, and it will have a crispy taste when eaten.
