Fried mutton is a dish made of mutton, which is golden in color, tender and delicious. Mutton has a unique smell, mainly because the fat contains carbonic acid. After the fat is removed, mutton no longer has a taste. Specific practices are as follows:

Composition:

Material: 200g (thin) mutton.

Accessories: Auricularia auricula (water hair) 25g, egg white 30g.

Seasoning: sesame oil 15g, peanut oil 50g, salt 2g, cooking wine 10g, soy sauce 15g, monosodium glutamate 3g, starch (corn) 10g, onion 15g, ginger 5g and garlic (white skin) 5g.

Steps:

1. Wash mutton, remove fascia and cut into thin slices;

2, mutton slices with egg white, water starch slurry is good;

3. Put soy sauce, cooking wine, monosodium glutamate, salt, water starch, shredded onion, Jiang Mo, pepper, minced garlic, fungus and white soup into a bowl to make sauce; 4. Stir-fry the spoon over high fire, pour in peanut oil to heat it up, add the sliced meat and slide it over, and pour out the oil;

5, the original spoon is on fire, the mutton slices are returned to the spoon, poured into the prepared sauce, stirred evenly, topped with sesame oil, and scooped.