How can a restaurant with dozens of side dishes taste like a restaurant at home? How to make mutton fragrant and delicious? Look at my Aauto, practice quickly! The instant-boiled mutton version of sauteed mutton with onion is a good choice for the banquet of novice chefs. Convenient and quick.

Practice: 200g sliced mutton, half a green onion, a proper amount of cumin, a spoonful of pepper powder, a proper amount of salt and 2ml of soy sauce.

1. Take mutton slices, thaw at room temperature, wash away blood, add salt, marinate with pepper powder, stir fry in oil pan, and take out the mutton after it becomes discolored.

2. Take a section of green onion, wash it and cut it into shreds.

It will be very hot and fragrant in the previous wok.

4. Add the mutton slices, add a little soy sauce to color and taste, stir fry evenly, and sprinkle a little cumin to serve.

2. Stir-fried mutton with onion

Eating mutton often in cold winter can replenish qi and deficiency, promote blood circulation and enhance the ability to keep out the cold. In addition to fried mutton with sliced mutton, fried mutton with onion made from leg of lamb tastes better. The mutton is tender, smooth and delicious, and it is absolutely superior with green onions and peppers. Mutton slices should be cut thin, and the effect will be better after freezing. Pepper powder and other similar spices have the function of removing fishy smell and enhancing fragrance.

Recipe introduction: 200 grams of lamb hind leg meat, green onion 1 root, 5 peppers, proper amount of oil, 5ml of soy sauce, 1 spoon of starch, 1 spoon of sugar and 1 spoon of pepper powder.

1. Frozen sheep hind leg meat is cut into thin slices of about 0. 1 cm, and the onion is washed and sliced obliquely.

2. Transfer the mutton into soy sauce, marinate it with pepper powder and sugar, add starch, grab and size it evenly, stir-fry it in the oil pan until it becomes discolored, and then take it out.

3. Add pepper and scallion, stir-fry, and then pour in the fried mutton slices.

4. Add a little salt, stir-fry over high fire and serve.

3. braised mutton

Aauto from a quick stir-fry of the dishes, what else is better for mutton? One of the dishes is braised mutton. Eating braised mutton in winter is the most nourishing, and there are many tricks. Mutton has a strong smell, which many people can't accept. If you want to eat mutton, but you are afraid of its taste, you can cook it with radish. In addition to removing the smell of radish, you can also use hawthorn and orange peel.

Recipe introduction: 2 kg lamb chops with skin, white radish 1 piece, 2 star anise, 3 red dates, Lycium barbarum 15, soy sauce 15ml, 5ml light soy sauce and 30g rock sugar.

1. Cut the mutton, cook it in cold water, and squeeze out the blood. Take out the mutton and wash the impurities with clear water.

2. Put it back into the pot, add diced white radish, pour in appropriate amount of hot water and cook for 15 minutes, then take out the radish, put the white radish in the pot and cook with the mutton, and then take out the radish and cook with the mutton to remove the smell of mutton.

3. Add rock sugar, star anise, soy sauce and soy sauce.

4. Boil for 15 minutes, turn to low heat, and add red dates and medlar.

5. Simmer until the mutton is crisp and rotten.

6. Open fire to collect juice.