"Shuai Dad's Kitchen Roast Barbecue" 1. Cultural background: In the blink of an eye, Handsome Dad's Kitchen has revised its version and published 30 issues of recipes. Today's special issue is barbecue. Old Beijing barbecue is one of the famous ancient dishes and has a food history of about thousands of years in China. As early as the Ming Dynasty, whenever it snowed in the palace, they would warm the house, enjoy plum blossoms, and eat barbecue. The barbecue is known as "the aroma of meat fills the room, and the freshness and tenderness of tofu". In the past, when people in Beijing talked about barbecue, they would always mention the "Southern and Northern Seasons". The "Nanwan" here is barbecue Wan, the roast mutton that has been cooked in barbecue Wan for hundreds of years. Selected tender beef is cut into slices as thin as willow leaves with a long pointed steel knife. Add more than 80 kinds of seasonings to soak in the flavor. Roast it on a special grill, sprinkle with shredded green onions, coriander, etc., and wait for roasting. When cooked, serve with melon strips, candied garlic, and some chili noodles. It is a very pleasant meal. (Collapse)

Ingredients

Main ingredients

Lamb leg

500g

Accessories

Oil

Adequate amount

Salt

Adequate amount

Onion

300g

Green onions

200g

Light soy sauce

Adequate amount

Garlic slices

50g

Cooking wine

10g

White sugar

appropriate amount

Sesame oil

appropriate amount

Steps

1. Remove the tendons from the mutton, place it in the refrigerator to freeze and shape, then cut the meat into thin slices for later use

2. Heat the pan and rub it with oil , then put the light soy sauce, cooking wine, ginger juice, sugar, and sesame oil in a bowl and mix thoroughly, then put the sliced ??meat into the seasoning and soak it for a while. Then put the chopped green onions on the pan, then put the meat slices on top of the green onions, turning them while grilling

3. Add the onions, and after the green onions are roasted until soft, spread the meat and green onions. , add the coriander segments and continue to stir. When the meat turns pink or the mutton changes color, transfer it to a plate

4. Serve with the sesame cakes and candied garlic or cucumbers or green peppers and garlic slices

It is best to use lamb legs for mutton.