Important points to note: Never starch the mutton, otherwise it will fail!

It can be pickled, and the vegetables stir-fried with green onions cannot be thickened. The heat must be controlled appropriately and cooked in one go. Pepper and rice vinegar are added to the dishes to remove the smell and relieve greasiness.

Do not over-cook the scallions. If the scallions fall apart, the scallions are over-cooked.

The ribs of meat in this part are connected to the rib meat. The fat and thin are sandwiched between each other but without tendons. The outside is covered with layers of thin films. The fat and thin are combined. The fatter the meat, the more tender it is. The fat coverage is good. The texture is soft, tender and juicy, and rich in protein.

and amino acids.

Ribs are probably the most popular cut of lamb.

Each method has its own flavor and characteristics.

Different parts of mutton are suitable for each method, and the nutrients they contain are also different. Today we will mainly talk about the "stir-fry" cooking method. As the name suggests, the delicacy of mutton stir-fried with green onions is the most typical.

It’s best to use lamb shank to make fried onion lamb, which is tender but a little chewy.

Paired with thick green onions, the delicious flavor is definitely the best defense against cold weather.

Add oil to the wok, add onions, garlic and scallions, stir-fry for 2 minutes until the aroma comes out, add the mutton into the wok and stir-fry together. The essence of stir-frying is to stir-fry, the fire must be high!

The mutton fried in this way is fragrant and tender!

As one of the traditional dishes of Beijing cuisine, mutton stir-fried with green onion has the function of nourishing the body and nourishing the body.

This dish actually tastes of the mutton itself.

So the selection of mutton is very important.

Generally, lean meat from lamb legs and tenderloins is better.

The mutton slices don't need to be too thin, just about the thickness of a coin.

No matter how strong the mutton smell is, the skillful craftsmen use different techniques to make it into a variety of delicacies that we love, such as cumin mutton, stir-fried mutton with green onions, braised mutton, roast mutton, and mutton-shabu-shabu, etc.

So which one is better, goat meat or sheep meat, for stir-fried mutton with green onions?

Let me analyze it with you below.

Generally speaking, sheep meat has a higher fat content and lower protein content than goat meat, so sheep meat tastes good and is smooth and tender.

Goat meat tastes a bit tough.

Therefore, compared with the two kinds of meat, people still like to eat sheep meat very much.