Sauteed mutton with onion is a classic dish from snacks to big dishes in Beijing! Olga's wife never eats onions. Only the onion in this dish can be used as her chopsticks ~ just think about how delicious it is!
Materials?
condiments
Leg of lamb 400g
2 onions (as long as they are white)
Cured meat material
Light soy sauce 15g(≈2 tablespoons)
Soy sauce 3g(≈0.5 tbsp)
5 grams of cooking wine (≈0.7 tablespoon)
Sesame oil 5g (0.7 tbsp).
Pepper 1 g (≈0.5 teaspoon)
Cooking material
Oil (≈5 tablespoons) 35g (for frying meat) +5g (for frying onions).
5 grams of soy sauce (≈0.7 tablespoon)
5 grams of cooking wine (≈0.7 tablespoon)
5 grams of balsamic vinegar (≈ 0.7 tablespoon)
Sesame oil 5g (0.7 tbsp).
Practice of Fried Mutton with Onion in Old Beijing
Remove fascia from mutton and cut into thin slices (if you are too lazy to cut, you can buy mutton slices directly). Cut the green onions into hob pieces, and then spread them into loose slices by hand, so that they will be cooked quickly when you stir fry later.
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Prepare a small pot of salted mutton, and put the mutton, soy sauce 15g, soy sauce 3g (coloring), cooking wine 5g, sesame oil 5g and pepper 1g in the pot.
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Stir with chopsticks in one direction, and marinate for 15 minutes after stirring evenly.
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Boil the oil, and when the oil temperature is 60% hot (smoke begins), add the marinated mutton, stir-fry until it is raw (all the pictures change color), and take it out and control the water for later use.
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Pour the remaining 5 grams of oil into the pot, heat it, add onion slices and stir fry.
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Stir-fry a few times. When the onion changes color slightly, pour in the remaining 5g soy sauce, and pour 5g cooking wine along the edge of the pot and stir well. My house is so hot that the onions are a little burnt when I take pictures. ...
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Then pour in the previously fried mutton (don't soak the soup) and stir-fry evenly over high fire.
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Pour balsamic vinegar along the edge of the pot and stir well, then turn off the heat.
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Add the remaining sesame oil before cooking, and serve.
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Ow ~ ~ ~ The smell makes people drool. You must eat it while it is hot. It tastes best when it's hot!
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skill
1, this dish needs a whole fire when it is fried, so that it can explode;
2. If you buy mutton slices, the curing time can be shortened appropriately and the seasoning can be reduced appropriately;
3. The mutton will produce soup when it is first fried. Be sure to control the soup.
4, the pot must be heated before putting oil, so that the mutton is not easy to stick to the pot;
Because mutton has been pickled before, there is no need to add salt when frying. If the taste is heavy, you can add a little. It all depends on your personal taste. I don't want to add salt when I feel enough.