material

Ingredients: 350g fresh mutton and 3 green onions.

Seasoning: cooking wine 1 tsp, soy sauce 1 tsp, salt, sugar, pepper 1 tsp, sesame oil 1 tsp, monosodium glutamate 1 4 tsp, balsamic vinegar1tsp.

method of work

1, wash the green onions and cut them into pieces for later use.

2. Cut the mutton into thin slices with uniform thickness for later use.

3. Add seasoning and half the amount of green onions to the mutton and marinate 1 to taste for 2 hours.

4, the pot is very hot, pour in cooking oil and heat it until it smokes, and put the pickled mutton into the fire and stir-fry.

5. Add the other half of the green onion and stir fry quickly.

6. Finally, cook vinegar along the side of the pot.

Method 2: stir-fry mutton slices with green onions.

material

Sliced lamb, coriander, green onion, chopped pepper, a little soy sauce, raw flour, cooking wine, coriander, a little green onion and monosodium glutamate.

method of work

1 Mix mutton slices with a little soy sauce, cornmeal and cooking wine, wash coriander and cut into sections for later use.

2. Heat the wok with oil, add a little chopped red onion and shredded ginger, stir-fry the mutton until it changes color, add chopped pepper, stir-fry the onion, and season with monosodium glutamate.

3. Pour the coriander into the pot and turn it quickly for a few times.

Practice three, stir-fry mutton with wild onions

material

Ingredients: mutton (thin) 400g,

Accessories: wild onion150g,

Seasoning: 5g of cooking wine, 2g of salt, 5g of monosodium glutamate 1 g, 5g of soy sauce and 5g of ginger.

method of work

1. Remove impurities from wild onion, clean and cut into sections; Wash the mutton, shred it and put it in a bowl. Add cooking wine, refined salt, monosodium glutamate, soy sauce and shredded ginger for pickling for a while.

2. Heat the pan, stir-fry the mutton until the meat is cooked, add the wild onion and stir-fry until it tastes good, and serve out of the pan.

Practice 4,

material

Sliced mutton 200g, green onion, spinach 1 50g, red pepper1branch, minced garlic10g, Jiang Mo10g, a. sand tea sauce15g, b. wine/.

method of work

1. Sprinkle the marinade on the thin mutton slices and mix well; Cut spinach into appropriate long sections; Chop the red pepper and set aside.

2. Hot pot, pour a proper amount of salad oil, add the thin mutton slices made in the way of 1, stir-fry until scattered, and set aside.

3. Heat another pot, pour in a proper amount of salad oil, add sand tea sauce, minced garlic, Jiang Mo and minced red pepper prepared by method 1 and stir-fry until fragrant, then add spinach segments prepared by method 2 and seasoning B and stir-fry evenly.

4. Add the thin mutton slices of the sheep in the second method and stir-fry them to taste.