Name: Stir-fried Lamb with Scallions
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g leg of lamb; A Green onions; Some pepper; Some Vinegar; 1 spoon Fuel consumption; Some sesame oil; 1 spoon Sweet noodle sauce; Some Soy sauce; Some Cumin; Some Oil salt

Stir-fried Lamb with Scallions

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

There are three great wishes in life: eat well, drink well and sleep well! Among them, diet accounts for two of them, which shows how important food supplements are to us.

In the cold winter, whenever the temperature drops slightly, many of my friends around me yell: I have cold hands and feet, my complexion is pale, and I am weak, and even some of my friends suddenly lose their "big aunts".

do not worry! This is actually not a serious illness. All of these physical symptoms actually indicate that "you are anemia". At this time, eating more blood-enriching foods, especially women, will not only make yourself look good, but also make your body healthier.
Since today’s topic is blood enrichment, what Meimei wants to teach you is a delicacy that replenishes iron and blood and serves food [scallion fried lamb].

I believe everyone is familiar with this dish. Shandong cuisine is a classic home-cooked dish, but it is not easy to want good taste, high value, and good taste. Many people make old and hard lamb.

Stir-fried lamb with green onions, the essence is in the word "pop". After the meat is cooked, the meat must be cooked quickly with a strong fire. The dishes are oily and delicious, which is the most authentic method.

Therefore, if you want mutton to be tender and juicy, the selection of ingredients + cooking method is very important. Choose the leg of mutton with tender meat and small taint, which is lean and not firewood, bright red in color, suitable for fast cooking.

Because the firepower of the stove at home is relatively small, the amount of lamb should not exceed 300 grams. Mix the meat with oyster sauce, soy sauce, sesame oil and other seasonings in advance to taste, and then stir-fry quickly.

It not only saves time and full steam, but also ensures that the mutton is tender and juicy, without any taint.

In addition, today’s recipe will reveal a new method of removing fishy mutton (for mutton, mutton scorpion, and lamb chops). Would you like to know what it is? Look down with Meimei~

Stir-fried Lamb with Scallions

1. Take a container, put green onion shreds, salt, fully grasp, add 8-10 pieces of pepper and vinegar, fully grasp again, and finally add half a bowl of water.

Be sure to add salt in advance to bring out the special scent of scallion white, and the fresh aroma of vinegar can better remove the mutton smell.

Directly immerse the whole piece of lamb leg without changing the knife in the neutralizing solution, soak for 1 hour to remove excess blood.

Tips: Use shredded green onion, salt, pepper, and vinegar to grab the aroma in advance, and add an appropriate amount of water to soak the lamb for 1 hour to remove most of the mutton and blood. In addition to lamb legs, this coup can also handle lamb chops, lamb belly, lamb scorpion, etc.

2. Take out the lamb and cut into large slices of 1.5 mm thick. Then add a little oyster sauce (freshness) and soy sauce (color) and mix again until it is sticky, add a little sesame oil, and marinate for 10 minutes. Grasping can not only enhance the freshness and flavor, but also absorb the moisture more fully, making it fresh and juicy

3. Cut the green onion into pieces with a hob, shake and set aside. The golden ratio of shallot and lamb is 1:2. The taste is the best.

4. Heat the pan with cold oil, heat the oil to 50% heat, pour in the lamb slices, and quickly stir-fry on high heat until the color is slightly changed.

5. Add a little sweet noodle sauce and cumin, and stir-fry quickly to create a fragrance.

6. Pour in the green onions, stir fry quickly over high heat, and then add a little salt to taste briefly. When the onions are soft, add a few drops of sesame oil. Pour in a little vinegar on the side of the pot before it is out of the pot, turn the heat to high again, and stir evenly. This appetizer and fried lamb with onion and rice is complete~

Tips:
This scallion fried lamb has a tender and delicious taste, is delicious, and does not grow meat. It must be eaten in winter. According to the method of removing fishy in the article, it is simple and practical. The fried lamb has no smell at all.

Winter is the best season to eat mutton, the little coup to deal with the smell of mutton, be sure to collect it!

Here is a little trick: use shredded green onion, salt, pepper, and vinegar to grab the aroma in advance, add an appropriate amount of water to soak the lamb for 1 hour, which can remove most of the mutton and blood. In addition to lamb legs, this coup can also handle lamb chops, lamb belly, lamb scorpion, etc.