Mutton is fresh and tender, rich in high-quality protein, and easily absorbed by human body. Its unique taste is just one of its courage. Stir-fry onions to make them fragrant and tender. Mutton and onion are a good match. Let me explain it to you in detail.

Method for frying mutton and onion

Prepare ingredients: choose a leg of lamb and cut it into pieces. This part of mutton is tender, without fascia, and tastes good. Shred onion and slice garlic, and put them in Jiang Mo for later use.

Beef with sauerkraut: put the chopped mutton into a bowl, add oyster sauce, soy sauce, monosodium glutamate, chicken powder, pepper and corn powder, stir well and marinate for 10 minute.

Start cooking: pour peanut oil into the pan, pour it out in a hot oil pan, then pour in cold oil, pour in mutton in a hot oil pan, stir-fry until the color is not ripe, add cumin, garlic slices and Jiang Mo fragrant, pour in shredded onion, stir-fry for about three minutes, and serve.

Experience sharing: mutton has a bottom taste after curing, and there is no need to put salt and other seasonings when frying.