Scallion fried mutton practice:

Spare ingredients: 500 grams of mutton, 1 onion, white onion moderate amount, cumin powder moderate amount, dry red chili moderate amount, coriander 1 small handful of cooking oil moderate amount, moderate amount of salt;

Production process: first of all the mutton is ready to rinse with water, drain the water, cut the mutton into thin slices into a container, plus fresh soy sauce, cooking wine, and a little bit of cornstarch, and let it stand for a while. Add fresh soy sauce, cooking wine, and a little bit of cornstarch, mix it evenly with your hands, and leave it to marinate for a while; in the process of marinating the lamb, wash the dried red chili peppers that have been soaked in water beforehand, and cut them into pieces, wash the white onions and cut them into pieces, peel the outer layer of the onions, put them in the water to soak for a while, and then cut them into julienne strips;?

Coriander 1 small, choose clean, cut into pieces, ready to all the ingredients, you can start frying, add a moderate amount of cooking oil in the pot, after the heat, first into the white onion, stir fry the flavor of which, will be marinated lamb into the pot; quickly stir fry, to be fried to the lamb after the color change, you can be served, and then re-added to the pot of oil, after the heat, add a good onion, stir fry for a few moments!

The lamb and mutton shredded fully tossed evenly, so that it mixes well, and then into the dry red pepper and coriander, stir-fry evenly, sprinkle cumin powder mix well, you can turn off the fire, will be ready to do a good onion popped mutton served on a plate, you can enjoy.

Cooking Tips:

Scallion popped mutton, directly into the pan fried is wrong, but also need to add 1 more step, the mutton will be tender and not firewood, and this step should be blanched or marinated it? The correct method should be marinated, mutton is tight, if blanching is easy to firewood, and the choice of marinade, both to remove the stink, but also to lock the moisture of the mutton, so that it is tender and juicy; mutton frying in the pan, you need to stir-fry over high heat, the moisture can be stirred out of the water can be sheng out, the time should not be too long, otherwise the mutton is easy to firewood; lamb can be used in the supermarket to sell the kind of boxed rolls of mutton instead of, but the taste is than the cut lamb, you can choose according to the actual situation of their own home.