Beijing-style dishes - fried paste - family version

Overview

I took pictures while doing it myself, so the quality of the photos is a bit disappointing to the audience. There is an allusion to the explosion. Before liberation, the famous storyteller Liu Baoquan always went to the pie week stall to eat fried mutton every night after finishing his story. During pie week, Liu Baoquan is expected to come to eat fried mutton every day, so he prepares the fried mutton first and waits for Liu Baoquan to come to eat. One day, Liu Baoquan came late because of something. During the pie week, I reheated the fried mutton several times and waited for Liu Baoquan. After Liu Baoquan arrived, Pie Zhou wanted to make fried mutton for Liu Baoquan again, but Liu Baoquan insisted on eating fried mutton that had been reheated several times. It turned out that this fried mutton was more delicious. This is how the batter comes out.

Tags

• hot dishes
• cooking wine
• coriander
• garlic
• green onions
• lamb shank
• rice vinegar
• ginger
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Let me show you the ingredients that need to be heated: lamb shank, ginger, onion, garlic, coriander root (optional)

   

2. 2 While your hands are not touching the raw meat, use a charcuterie board to cut the cilantro and garlic into small pieces using only the stems. Slice garlic. Set aside.

   

3. 3 Use a few additional cloves of garlic. Change the knife into ginger and garlic.

   

4. 4 Green onions are used to cut eyebrows and change eyebrows to green onions.

   

5. 5 Lamb leg slices

   

6. 6 The thickness of the meat slices is equal to the thickness of the back of the knife.

   

7. 7 From the left, rice vinegar (to be cooked before taking it out of the pot), cooking wine + soy sauce + pepper mixture (the correct way is to add the three seasonings in separate portions, making it simpler at home), sesame oil (to add flavor after taking it out of the pot)

   

8. 8 Because it is made at home, the steps are simple. Mix the cut meat with green onions and coriander roots, and mix with a little cooking oil. Do not add salt or other seasonings at this time. This will release the moisture from the scallions and produce a smell of scallions.

   

9. 9 The wok is occupied, so use this one. . . . At home, you can use a pan, a wok, a pan, etc. Heat the pot and add a small amount of cooking oil. Add ginger and garlic and sauté until fragrant.

   

10. 10 Add lamb and green onions. Don't rush to stir at this time. Stir again after the temperature in the pot rises.

    

11. 11 After the meat is bloodless, add cooking wine, soy sauce, and a small amount of pepper. Pay attention to the temperature. The iron plate I use is thicker and dissipates heat slowly, so I keep adjusting it back and forth between medium and low heat. . During this time, pick out the coriander roots and discard them. Stir-fry for about 20-30 minutes, add sliced garlic, add a little rice vinegar while cooking, sprinkle with coriander stalks, turn it over with a ladle (it is impossible to turn it over on a large iron plate), and turn off the heat. Take out the pot and add some sesame oil

    

12. 12 The finished dish has a burnt aroma. Not really mushy meat, of course. So pay attention to adjusting the heat when making.