Common practice of frying mutton rolls: ingredients
Ingredients: mutton (mutton roll) 400g, onion 1 root.
Accessories: 5 pieces of pepper, 3 tablespoons of salt.
1. Wash the fresh onions on the mutton reel for later use.
2. Cut the onion into sections for later use (cut the onion with a hob).
3. blanch the mutton slices (to remove fishy smell and blood)
4. Blanched mutton is put on the plate for later use.
5. Put the pan into the oil, stir-fry the pepper granules in the oil, then pour in the shallots and stir-fry, and then add the soy sauce to continue stirring.
6. Pour the mutton slices into the shallots to be cooked, stir fry and add a little salt.
7. Take the plate for later use.
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The second common method of frying mutton rolls: mutton rolls, shallots, garlic, salt, oil, sesame oil and soy sauce.
1. Wash mutton with clear water, remove blood and wring it out.
2. Cut Allium mongolicum Regel into long sections and slice garlic.
3. Heat oil in the pan and stir-fry garlic slices.
Add onion
5. Add mutton, chop it with chopsticks and heat it evenly.
6. Add salt and soy sauce and stir fry quickly.
7. put sesame oil in the pot and stir fry.
Health effects:
Soy sauce: boosting blood pressure, enriching blood and protecting teeth.