1, the first onion cut into diagonal slices, cilantro washed and cut into about 3 cm on the short standby;
2, the frying pan heated to 5 into the heat, into the mutton slices quickly stir-fried;
3, see mutton slices began to turn white, into the large onion, add soy sauce, sugar, salt, stir-fry evenly until the meat slices all turn white;
4, mutton ripe, drizzled with rice vinegar, add the cilantro segment and stir-fry evenly and immediately remove from the pot.
In winter many families will eat hot pot, shabu-shabu lamb, simple and warm, but the last often leftover lamb slices are melted, become soft and collapsed. At this point, if you put it into the freezer again, the next time you take it out, the meat will be frozen into ice, and put it into the pot and then cook it, both difficult to dissolve, and the final meat texture will be very bad. Using this approach can be a good solution to the remaining slices of lamb, fat beef;
Steaming needs to be a big fire, so the pot must be hot, the oil must be hot, so as to ensure that the meat is tender and juicy, do not stir-fry back and forth in the pot;
Lamb slices, fat beef slices are shaved knife cut into thin slices, it is easy to mature into the flavor, so there is no need to join the salt in advance, such as starch and other marinade, so that on the contrary, will make the meat dehydration in advance. It will make the meat dehydrated in advance, resulting in dry meat;
Soy sauce plays a role in coloring and aroma, so you don't need to put too much. Rice vinegar can make the meat more delicious, but also relieve grease, but must be added last, because the aroma of rice vinegar is very easy to evaporate, add early, the flavor quickly evaporated, and finally left a sour taste, it is very difficult to eat;
Cilantro also plays a role in increasing the role of aroma, only need to be evenly turned out of the pot, so as to maintain the flavor, if a long time to stir-fry, the cilantro is very easy to be soft and rotten, and the aroma is also quickly evaporated;
Some lamb is older, the flavor will be very fishy, fried a little longer to remove the fishy flavor, or add a little high degree of white wine, or cooking wine in the explosion of the pan can also alleviate the fishy taste.