Scallion fried lamb how to do tender
The leg of lamb cut, mounted on a plate and spare. Cut off the most tender part of the leg of lamb and fry it, the rest can be used to make soup and eat it in the pressure cooker pressure.
Prepare the scallions, remove the old skin from the outside and wash them well.
Cut the scallions into scallions, and cut the lamb shank meat into strips.
Put the lamb separately in a small bowl, pour in the seasoning and marinate for 1 hour. Pour in all the seasonings and mix well, then add the potato starch. The bowl for raw meat and the bowl for cooked meat should be separated, after all, raw meat has bacteria on it.
1 hour passed, the lamb shank meat marinated, open the pan and pour in the oil, add chopped green onions, burst the pan.
Add the marinated lamb and green onions and sauté for a few minutes.
Add water, water slightly stewed, stewed lamb more tender.
10 minutes or so, it is ready. Modified version of the onion popped mutton, mutton tender, scallion flavor, and a slight spicy flavor of the scallion.
How to fry lamb onions delicious
Ingredients: lamb thigh meat, scallions, garlic, sesame seeds
Seasonings: cooking wine, soy sauce, sugar, white pepper, chicken broth, rice vinegar, salt
Directions:
1, mutton sliced into thin slices. Add cooking wine, soy sauce, sugar, white pepper, chicken essence, mix well and marinate for 5 minutes.
2, large onion cut into diagonal sections, ginger shredded.
3, garlic tapped and chopped, add sesame oil, a small amount of vinegar, soy sauce and starch into a bowl of gravy
4, the pan is hot and put a little oil
5, add shredded ginger sautéed flavor
6, pour half of the green onion section stir-fried
7, put simmering lamb
8, high heat and quickly stir-fry
9, pour the rest of the Onions
10, quickly stir fry evenly
11, will be adjusted to the bowl of gravy poured
12, so that each piece of lamb are wrapped in juice
13, sprinkle sesame seeds can be out of the pot
Scallion mutton cooking tips
1, fried this dish, the choice of mutton is very important, be sure to use the hind legs of the sheep meat, more tender, suitable for the Stir fry. More onions can neutralize the stink of mutton.
2, cross-cutting lamb knife and meat texture was 90 degrees under the knife
3, cured meat with a little sugar can give meat fresh.
4, the bowl gravy to be put after the gravy, so that the gravy wrapped lamb, tender and fragrant, but also not to put a little while out of the soup.