Hello everyone ah ~ you should know that green onion popping mutton belongs to the Lu cuisine, is one of the classics of Lu cuisine. It has the effect of tonifying the yang, strengthening the waist and kidneys, and nourishing the body. So today I'll give you a detailed description of the practice and steps to make the lamb tender, fresh and fragrant not nasty, Wang oil package juice, after eating a lot of flavor. Come and learn.

Step 1, the preparation of ingredients: sliced lamb: 250 grams, scallion white onion: 1, ginger: 3 slices, salt: 3 grams, white pepper: 1 gram, soy sauce: 2 tablespoons, cooking wine: 2 tablespoons, starch: half a spoon, sesame oil: 1 spoon, sugar: 4 grams.

Step 2: Thaw and clean the lamb, then add salt and white pepper and marinate for 10 minutes. Pour the other ingredients into a bowl and mix well, then mix the sauce.

Step 3: Clean the scallions and cut them into diagonal sections. Add a little oil to the pot and sauté the scallions first, then set aside. Do not fry the onion too old, as long as the onion flavor can be, the purpose of the early onion stir fry is to shorten the back of the frying time as much as possible, to maintain the tender taste of mutton. At this point, sprinkle the meat with a little dry starch and mix well.

Step 4: Re-open the pot, stir-fry with ginger, and when the oil is hot and smoking, pour in the lamb slices and stir-fry quickly over high heat.

Step 5: When the color of the meat turns from red to white, pour in the green onions.

Step 6: Cook the bowl of sauce, stir-fry quickly and evenly, then immediately turn off the heat and remove from the pot.

Origin of the dish:

In the 1920s, Fuzhou poet Wang Yuzhan's trip to the north of the country, where the onion fried mutton shredded interest is particularly strong, and repeatedly tasted and do not get tired of. Back to Banyan, every time I recall this flavor, salivation, so there is a request to "poly spring garden" chef, eager to cook the northern dishes south, to give the blessing of the mouth. This request is nothing more than the chef has a secret: because of the Fuzhou goat thicker than the northern sheep meat, shredding is difficult to work. After repeated pondering, came up with a "steal the pillar" approach, that is, the choice of pork thin tender meat cut thin, with mutton oil and green onions stir-fried, so that the dish bursts out of the rich flavor of mutton, named "green onion popped mutton," the king of poets tasted and marveled at. From then on, this plausible "mutton" dishes, spread, popular for a while.