Important points: Never size mutton, or the sizing will fail! You can marinate it, but you can't thicken the vegetables with scallions. You need to master the heat properly and do it in one go. Putting pepper and cooking rice vinegar in the dishes is to get rid of the smell and get tired. Don't stir-fry the green onions over-cooked. If the green onions explode, they are over-fried. The ribs of the meat in this part are connected with the ribs, but they are fat and thin, but there is no muscle. The outside is covered with layers of films, which combine fat and thin. The fatter, the more tender, the better fat coverage, soft texture, fresh and juicy, and rich in protein and amino acids. Rib should be the most popular part of mutton.

each method has its own flavor and characteristics. Each method is suitable for different parts of mutton and contains different nutrients. Today, we mainly talk about the cooking methods of "stir-fried". As the name suggests, the food of fried mutton with onion is the most typical. It's best to choose leg of lamb to make sauteed mutton with onion, which is tender but a bit chewy. With the thick Beijing onion, the fresh and fragrant taste is definitely the best tool to resist cold weather.

add oil to the wok, pour in onions, garlic and shallots, stir-fry for 2 minutes until the fragrance comes out, and stir-fry the mutton together. The essence of stir-frying is to stir-fry, and the fire must be big! The mutton fried in this way is fragrant and tender! As one of the traditional dishes of Beijing cuisine, mutton with scallion has the function of tonifying deficiency and keeping fit. This dish actually eats the taste of mutton itself. Therefore, the selection of mutton is very important. Generally, lean meat in leg of lamb and loin is preferred. Mutton slices need not be too thin, just about the thickness of a coin.

No matter how great the smell of mutton is, it has been made into all kinds of delicious foods that we like to eat by skillful craftsmen, such as cumin mutton, sauteed mutton with onion, braised mutton, roasted mutton and instant-boiled mutton. So which is better, goat meat or sheep meat? Let me analyze it with you. Generally speaking, the fat content of sheep meat is higher than that of goat meat, while the protein content is lower, so sheep meat tastes good and the meat is smooth and tender. Goat mutton tastes a little hard. Therefore, compared with the two kinds of meat, people still like sheep meat very much.