Don't always stew and eat mutton, teach you to fry it like this, simple and fast dish, original flavor, fragrant taste

【Fried lamb with green onions】Ingredients: 300 grams of mutton, 2 green onions, appropriate amount of oil and salt, 1 slice of ginger, 1 tablespoon of light soy sauce, half a tablespoon of cooking wine, half a teaspoon of white pepper, half a tablespoon of starch,

Steps:

1. It is best to choose lamb hind leg meat, or meat from the tenderloin part.

2. Cut the lamb into slices about the thickness of a coin, and the thickness should be even.

3. Add light soy sauce, salt, cooking wine and white pepper to the mutton, marinate the mutton to taste and remove the fishy smell.

4. The green onion is selected from the white part, the green onion is cut from the middle, and then cut into segments with an oblique knife, and then peel off each layer of the green onion skin with your hand to make it loose and flaked, so that it is easy to be heated evenly and cooked quickly, with this method of processing green onions, so that the green onion can be immediately broken after stir-frying, and it is not easy to collapse and soft, and there will be a crisp feeling when eating.

5. Add oil to the pot and heat it, add the mutton slices and stir-fry quickly, fry the meat slices to change color, and put the mutton slices out for later use.

6. Add a little oil to the pot, heat it, add minced ginger and green onion slices, stir-fry over high heat, and fry the green onion fragrance.

7. Add the mutton slices, stir-fry quickly over high heat, drop in a few drops of vinegar, stir-fry evenly, turn off the heat, and put it on a plate.

Tips: The main highlight of the word "burst" is the most authentic way to make scallion fried mutton. This dish originally tasted like mutton, so you don't need to add too much seasoning. Mix the meat with seasonings in advance to taste, fry the meat on high heat several times after the meat is put into the pot, and the meat will be out of the pot immediately.