I'm a lamb chopper
By VicentaLakin
Onion meat is a classic Shandong purty dish, made from the rule of “explosion” that is commonly used in Rufus, and a uniquely local dish, with lamb onion meat as its primary material, which is simple. My grandmother is a family, and I've loved me since I was a child, so show my piety with this smooth and sweet lamb
Recipe Recommendations
- lean mutton 400g
- green onions 2 trees
- egg white 1 piece
- potato starch
- Shaoxing Huadiao Liquor 3 tablespoons
- salt
- soy sauce 2 tsp
- white granulated sugar 1/2 tsp of
- sesame oil 1 tsp
- salty and fresh
- explosion
- ten minutes
- simple
Steps for I'm a lamb chopper
1
(b) Onion wash (approximately 100 g) with a 3 cm-long slash; take a small bowl, mixed with one third of the spoon (=1 spoon, 3g) potato starch and two keys (30 mL) water, followed by a large spoon of sculpted wine, one-second of the spoon salt and raw sauce
2
- cleaning up of the haemorrhage of the lamb and cutting it to about 1.5 cm large ding
3
(b) The lamb porcelain is placed in the basin, with two large spoons of sculpted wine and a 10-minute pick-up to remove the pickle
4
(a) Add two large spoons of potato sodium (30mL) to the two large spoons of water, and then one small spoon of salt and one second of white sugar, and then join the eggs in the lamb platinum and make 20 minutes of salt
5
(b) The boiler is burned to 60% (160 - 180°C) and the salted lamb is quickly dispersed with chopsticks
6
(b) 30 seconds to be blown up and the asphalt to be used
7
(a) Pits with salad oil, burning the fire to 50% heat, and putting onions into the incense
8
Then put the fried lamb porcelain in a fast and evenly folded, with a taste of juice and a touch of curry
9
Finally, you can get in the oil and get out of the pot。I'm a lamb chopper Make Tips
1. Soak the lamb in warm water for about 3 hours, changing the water every 30 minutes to remove the gamey smell; 2. Marinate the lamb with starch and egg white, which helps retain moisture well and results in a tender texture; 3. Use high heat when frying to quickly cook the lamb; when stir-frying, switch to medium heat after adding the sauce to help the lamb absorb the flavor better;