The first method:
1. Remove fascia from sheep hind leg meat, wash it, cut it into thin slices, add a little salt and cooking wine and mix well;
2. Peel off the old skin of onion, wash it with clear water and cut it into small pieces. Saute mutton slices
3. Put soy sauce, white vinegar, sugar, salt, monosodium glutamate and water starch into a small bowl to make sauce.
4. Put the net pot on the fire, add vegetable oil and heat it to 70%. Add mutton slices and smooth thoroughly, pour them into a colander and drain the oil.
5. Heat the wok, add a proper amount of base oil, add the onion and stir fry for a while.
6. Add chopped green onion, garlic slices and mutton slices, cook the cooking wine, pour in the flavor juice, stir fry evenly, pour in sesame oil, and take out the pot.
The second method of frying mutton:
Ingredients: 250g sliced mutton, red onion 1 root, 5 coriander accessories: 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half a spoonful of sugar, and a proper amount of refined salt.
1. Mutton slices will thaw naturally.
Blanch with boiling water, and the meat slices will turn white.
3. Remove and control dry water.
4. Cut the parsley into several inches and shred the onion.
5, put olive oil in the pot, stir-fry onions and stir-fry the fragrance.
6, put the mutton slices and stir fry.
7. Put oyster sauce and soy sauce.
8. Stir-fry coriander and sugar over high heat.
Nutritional Value of Mutton: Mutton is rich in nutritional value, containing protein, fat, vitamins, various trace elements and other nutrients.
Mutton is rich in nutrients such as protein, fat, fatty acid, vitamin A, calcium, phosphorus, potassium and magnesium, and protein in mutton is the main nutrient for tissue formation and growth. Phosphorus helps to maintain the normal function of cell membrane and the health of bones and teeth. Vitamin A helps to maintain normal vision and the normal physiological function of the immune system.