Stir-fried mutton with green onions is a relatively simple quick dish. However, if you want to make this dish particularly delicious and fragrant, in addition to the processing and marinating of the mutton, the ingredients and The way of using seasonings is also very important. Both are indispensable.

"Stir-fried mutton with green onions" - This is one of Beijing's classic delicious dishes, mainly using mutton and green onions as the main ingredients. The above ingredients and seasonings are stir-fried together. It is loved by the public because of its attractive aroma of mutton, smooth and refreshing taste, juicy taste with rice, endless aftertaste, and rich nutritional value. It is currently also the one in Beijing. A home-cooked dish, the delicious and correct method of stir-frying mutton with green onions - Features: The aroma of green onions is rich and attractive, the texture is tender and juicy, and the taste is delicious. The method is thoroughly analyzed and the main ingredients can be understood at a glance.

: 300 grams of fresh lamb leg

Ingredients: 1 green onion, 1 small handful of pepper

Seasoning: water, cooking oil, cooked oil, white wine, starch, light soy sauce, sesame oil, Appropriate amount of salt

——Start cooking——

The first step is to “boil the pepper water”:

First, add an appropriate amount of water to the pot, and add the peppercorns for 1 hour Bring it to a boil over high heat, turn off the heat after the peppercorns are fragrant, pour all the pepper water into a bowl, and set aside.

Step 2: Clean the mutton:

Take a clean small basin, cut the fresh mutton leg meat into thin slices and pour it into the basin. Add enough water to cover the mutton. Use clean hands to repeatedly pinch the mutton slices to wash out the blood in the mutton. Knead for about 2 minutes, pour out the sewage, replace with clean water, repeat this step, and finally squeeze out the water in the mutton slices, put them in a bowl and set aside (this step must not be skipped, and the water must be squeezed out, as explained later)

The third step "marinated mutton":

Remove the roots of the scallions, wash them and cut them into diagonal slices. Then start marinating. Add a little salt and white wine to the dried mutton slices for seasoning. 1 tablespoon of light soy sauce to enhance flavor, 1 tablespoon of pepper water to enhance flavor, 1 tablespoon of starch to lock in water, half of the green onion slices to bring in the green onion fragrance, pinch for 2 minutes until the flavor is evenly absorbed, then pour in a little sesame oil Add flavor, add a little cooked oil and knead evenly again to prevent the mutton slices from sticking, and let them marinate for 10 minutes.

Step 4: "Saute over high heat":

Put the meat into the pot. Heat an appropriate amount of cooking oil over high heat. When the oil temperature reaches 70% or 80% hot (when the oil is smoking), add the marinated mutton slices for quick high-temperature stir-frying (must stir-fry over high heat, later Explanation).

Step 5: "Change color and seasoning":

Stir-fry quickly over high heat until the mutton changes color and turns white, add the remaining green onion slices and stir-fry quickly, and finally add in Add an appropriate amount of salt to add flavor, stir-fry evenly and serve out of the pan.

(This process must be fast. Add the green onion slices and stir-fry for 3 times, then season immediately, then continue to stir-fry until the surface of the green onion segments is slightly yellow. Take it out of the pan and put it on a plate, don’t fry it for too long)