Sautéed Lamb Slices with Scallion

Sautéed Lamb Slices with Scallion belongs to Shandong cuisine and is one of the classics in Shandong cuisine. It has the effects of nourishing yang, strengthening the waist and kidneys, and nourishing the body. The mutton is smooth and tender, fragrant and not smelly, and the oil is full of juice. You will have endless aftertaste after eating it. The meat is tender and has a slight onion flavor.

Method 1

Cut the mutton into 1.2 cm thick slices, cross-cut the two sides with a knife (the depth is 1/3 of the meat thickness), and cut into 1 cm long Strips, then cut into cubes, put into a bowl, add refined salt, egg white, and wet starch and mix well. Cut the scallions in half, cut them into 1.2 cm sections and set aside. Take an empty bowl and add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch and mix well to make a juice. Put peanut oil in the wok, heat it up to 60% hot (about 150℃), add diced mutton, spread it with a spoon, add green onions, stir well and quickly remove. Leave a small amount of oil in the pot, heat it over high heat, add diced mutton and green onions, stir-fry, then pour the gravy into the bowl and stir-fry, drizzle with sesame oil, toss a few times, and quickly remove from the pot.

Method 2

1. Remove the tendons from the lamb leg and cut into large thin slices; cut the scallions into rotary knife cubes and stir-fry them into slices.

2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl.

3. Use raw oil, sesame oil, and garlic (broken) to heat the pot until it is high heat. Pour in the lamb leg slices, green onions and other materials in the bowl, and use a large fire to quickly Explode for a few times, add a little sesame oil and vinegar to the pot.

Method 3

Preparation of ingredients

Pickle mutton slices (500g), egg (1), green onion (half), ginger (3 slices) Ingredients: salt (1/2 tablespoon), egg white (1), cornstarch (1 tablespoon), water (1 tablespoon)

Sauteed mutton with green onion

Sauce: soy sauce (1 tablespoon), salt (1/3 tablespoon), cooking wine (1 tablespoon), chicken powder (1/3 tablespoon), cornstarch (1/2 tablespoon), water (3 tablespoons)

Seasoning : Oil (5 tablespoons), cooking wine (1 tablespoon), sesame oil (1/2 tablespoon)

Production process

1 Put the mutton slices into a bowl, add 1/2 tablespoon Mix salt, 1 egg white, 1 tablespoon cornstarch and 1 tablespoon water and marinate for 10 minutes.

2 Wash the green onions, cut off the heads, and slice diagonally into thin slices.

3 Prepare the sauce. Take an empty bowl, add 1/3 tablespoon salt, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1/3 tablespoon chicken powder, 1/2 tablespoon cornstarch and 3 tablespoons water, mix well and set aside.

4 Pour 5 tablespoons of oil into the pan and heat it up, add the green onions and ginger slices and sauté until fragrant, add the mutton slices and stir-fry over high heat for 1 minute, add 1 tablespoon of cooking wine and 1/2 tablespoon of sesame oil and stir-fry until the meat turns white.

5 Pour in the sauce, stir-fry and season, and it’s ready to serve!