I don't know
By VicentaLakin
Onions of lamb are old Beijing cuisine. It has the effect of filling up the sun, strengthening the kidneys, filling up the body, and being suitable for the infirm. It is soft, smelly, oily, and tasteless. Onion is a warm, aerobic fermentation, whose main function is to remove the greasy smell and the smell from the food, and to produce special scents.
Recipe Recommendations
- mutton hind leg 300 grams
- green onions 1 piece
- garlic 4-merous
- ginger appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- balsamic vinegar appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for I don't know
1
Prepare raw materials。
2
The lamb is cut into thin, thick and even pieces. Put in a trim pickle for 1-2 hours。
3
Onions cut the roller。
4
We have to get hot oil and we're going to have to put salted lamb chops on it。
5
After the lamb changes color, there's a spare。
6
Leave the bottom oil in the pot and put it in the onions。
7
A little onion fire, and it's in the lamb, and it's in salt, sugar, raw, and pot。I don't know Make Tips
1. It is essential to stir-fry on high heat with a hot wok and hot oil to ensure the lamb is tender and juicy. 2. Cut the lamb slices thin and keep them uniform in thickness. 3. Use plenty of the white parts of the scallions to remove the gamey smell.