Sauted mutton with green onions in Beijing sauce
By WallaceWard
Ingredients: mutton,ginger slices,green onions,garlic slices,Beijing sauce,seasonings
Recipe Recommendations
- mutton 400g
- green onions 二根约150g
- Beijing sauce appropriate amount
- ginger slices a little
- garlic slices a little
- seasonings appropriate amount
Steps for Sauted mutton with green onions in Beijing sauce
1
Cut the mutton into thin slices horizontally, add a small amount of cooking wine, pepper (not suitable for children), and appropriate amount of Beijing sauce to taste it.
2
Cut the green onions into sections (commonly known as horse ear onions), wash the white section of the green onion, pat them loose according to the cooked food requirements (cooked food kitchen knife and chopping board), and cut them into shredded green onions.
3
Raise the oil pan (because it is a quick fire, the oil is slightly more than usual when frying. When there is a large amount of meat, divide it into 2 pots and stir-fry it, so don't try to save trouble), heat it to 90% heat, add ginger slices and garlic slices to stir-fry slightly.
4
Add the spring onions, which are slightly yellow, and then add the delicious mutton, weigh it with a shovel, and stir fry quickly (Be careful!! There may be a fire in the sky), just as the meat slices are straightened, they are immediately removed from the heat and sprinkled with shredded scallion.Sauted mutton with green onions in Beijing sauce Make Tips
If you find eating plain meat a bit too greasy, here is another way to enjoy it: knead some dough that is even softer than dumpling dough. After letting it rest, divide it into portions slightly larger than those for dumplings, and roll them out into small lotus-leaf pancakes about 10–12 cm in diameter (about 1–1.5 mm thick). Steam or pan-fry them until cooked. Serve with strips of cucumber, celtuce, lettuce, shredded scallion, and the like. Roll them up with the stir-fried lamb and eat them together, accompanied by a bowl of rich, warm lamb soup (sprinkled with some minced cilantro)—you can imagine how delicious it is.