Stir-fried mutton with green onions

Overview

The most common lamb dish in winter, it is quick to prepare, the meat is tender and the green onions are fragrant, and it is perfect for rice. Although the dishes are common, each family has its own way of making it, which can be considered a private house. My method is to fry the mutton first, then stir-fry the shredded green onions; the mutton should be tender and the shredded green onions should be fragrant; the marinated mutton should still have no smell. You’ll know once you try it——

Tags

• hot dishes
• home cooking
• old man
• beijing cuisine
• autumn recipes
• lunch
• famous dishes
• warm up the body from the cold
• balsamic vinegar
• cooking wine
• edible oil
• lamb shank
• light soy sauce
• sichuan pepper powder
• starch
• white green onions
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Soak the mutton in the bleeding water in advance, and then squeeze out the water with kitchen paper or sterilized towel;

   

2. 2 Remove the fascia and cut into large thin slices with a knife;

   

3. 3 Add pepper powder, light soy sauce and starch;

   

4. 4 Catch it evenly and marinate for about 10 minutes;

   

5. 5 Chop the garlic into mince and cut the green onions diagonally into slices about 5cm long;

   

6. 6 Start the wok, add 2 tablespoons of cooking oil when the pan is hot. When the heat reaches 70%, add the mutton and stir-fry quickly until the mutton changes color. Remove immediately to control the oil and set aside;

   

7. 7 Leave the base oil in the pot, you can also add a little more oil. Add minced garlic and sauté over low heat until fragrant;

   

8. 8 Add the shredded green onions and continue to stir-fry over low heat until the green onions become slightly soft and fragrant;

   

9. 9 Add the mutton, add sugar and cooking wine at the same time, turn to high heat and stir-fry quickly evenly;

   

10. 10 Finally add balsamic vinegar;

    

11. 11 Add a little salt and stir-fry evenly.