Mutton is a wonderful product that helps Yuanyang, nourishes essence and blood, treats lung deficiency, and benefits strain. Because mutton contains higher calcium and iron than pork and beef, eating mutton is most beneficial to lung disease, tracheitis, asthma and anemia, postpartum deficiency of qi and blood, and all deficiency and cold disorders. As for tracheitis, coughing and cold coughing, you can be alleviated or cured by just drinking mutton soup. In fact, mutton is served with green onions, which tastes delicious and is a good choice for cold winter diet.
Sauted mutton with green onions: Beijing cuisine, halal dishes, nourishing yang, strengthening waist and kidney, nourishing deficiency, nourishing body, conditioning mutton is smooth and tender, fresh and fragrant, and is wrapped in sauce, with endless aftertaste after eating. The meat is tender and has a slight aroma of green onions. [Baidu]
Fried mutton with old Beijing onions
By JazmyneBerge
Recipe Recommendations
Steps for Fried mutton with old Beijing onions
1
Mutton slices and green onions white.
2
Add all the bacon ingredients to the mutton slices, stir well and marinate for 30 minutes.
3
Cut the green onions into large pieces with an oblique knife.
4
Put the oil in the pan and heat it up.
5
Pour in the marinated mutton slices.
6
Quickly slide and remove it for later use.
7
Leave the base oil in the pan and saute the green onions until fragrant.
8
Pour in the slippery mutton slices.
9
Stir quickly and stir well.Fried mutton with old Beijing onions Make Tips
Rambling; It is best to use hind leg meat for the lamb, and use the white part of the green onions, add more to remove the gamey smell of the lamb. The stir-frying process needs to be quick.