Fried mutton with garlic
I have three tips for cooking this dish: First, soak the fresh mutton in clear water for about three hours, and change the water every hour. By soaking, part of the smell of mutton can be effectively removed; Second, add a little pepper granules when frying mutton, which can remove the smell and increase the fragrance; Thirdly, the salted mutton slides to 80% maturity in 30% warm oil, and the mutton that slips out of warm oil is more tender.
Fried mutton with garlic
Here, I will share this method of sauteed mutton with garlic with you, hoping to help friends who also like this kind of food. I am a non-professional chef. If there is anything wrong, I hope you can give me more valuable advice. Learn to cook this garlic-fried mutton with me!
The common practice of garlic mutton;
Ingredients: mutton, garlic, ginger, pepper, pepper, rice vinegar, soy sauce, cooking wine, salt, sugar, clear water and cooking oil.
1. The mutton is soaked in clear water for about three hours, and the water is changed every hour. Cut the soaked mutton into pieces with a thickness of 1mm, then pour in two teaspoons of cooking wine, one teaspoon of sugar, a little salt and pepper, and beat in an egg. Add a little starch, grab well, add a spoonful of cooking oil, and marinate for 20 minutes (mutton can be removed by soaking in water). Mutton slices should not be cut too thin, just 1mm thick; Adding a spoonful of cooking oil after cooking can avoid sticking when you slide meat in the oil pan.
Sliced salted mutton
2. Slice garlic and shred ginger. Take a bowl and mix it with cooking wine, soy sauce, sugar, rice vinegar and water according to the ratio of 1:2:3:4:5 (the ratio of sweet and sour juice can be adjusted according to personal preference);
food
3. Pour proper amount of cooking oil into the pot and heat it to 30%. Put the marinated mutton slices in warm oil and spread them with chopsticks. Slide the mutton slices until they turn white. Take out the mutton slices for later use (the oil temperature of mutton slices should not be too high, only 30% hot; Don't slide the mutton slices for too long, and remove them immediately after they turn white);
Sliced mutton with warm oil
4. Leave a little base oil in the pot, add a little pepper and stir-fry with low fire, take out the pepper, turn to high fire, add garlic slices and shredded ginger to saute until fragrant, add mutton slices and stir-fry evenly, pour in the prepared sweet and sour juice, stir-fry until the soup is thick, and turn off the fire to get out of the pot (stir-fry with high fire all the time).
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This fried mutton with garlic is ready. Mutton is tender and juicy, delicious, sweet and sour, and you can't put it down once you eat it! Today, I made a dish of fried mutton with garlic, which was completely eaten by Xiaoming's children's shoes. It is said that it is as delicious as the chef's cooking in the restaurant, so I don't have to go to the restaurant to eat it in the future. I also feel a sense of accomplishment when I see how delicious he eats. Next time my mother-in-law comes, I'll make more and let her taste it. Have you learned the clever way of frying mutton with garlic?
Fried mutton with garlic
Tips 1。 Fresh mutton is soaked in clean water for about three hours, and the clean water is changed every hour. By soaking, part of the smell of mutton can be removed; 2. Don't cut the mutton slices too thin, just 1mm thick; 3. Add a little pepper to remove fishy smell and enhance fragrance when curing mutton slices; 4. Add a spoonful of cooking oil to the mutton slices with good meat quality and grab them evenly to avoid sticking when the meat is warm and oily; 5. The proportion of sweet and sour juice can be adjusted according to personal preference; 6. When sliding mutton slices, the oil temperature should not be too high, and 30% heat can be used; 7. The mutton slices should not be slippery for too long, and they should be fished out as soon as they turn white. At this time, the garlic fried mutton made of mutton slices can be smooth and juicy when it is about eight ripe; 8. Add a little pepper when frying to remove the smell and increase the fragrance; 9. When frying, use a big fire for a short time to keep the mutton slices smooth and tender, and lock the juice in the mutton slices.