Recipe: Old Beijing Scallion (Cannon) Mutton

Home Cooking Recipe: Old Beijing Scallion (Cannon) Mutton


Delicious Beijing green onion mutton



  1. Cut the ginger first, put a part on the mutton, leave some spare

  2. Put the ginger on the mutton and add a little cooking wine. Grab the mutton with your hand.

  3. Separate onion slices, scallions and greens

  4. Cut two cloves of garlic into minced garlic, simmer with soy sauce, dilute the garlic odor, add a spoonful of salt, add a little bit of pepper, add a spoonful of starch, and finally add a few drops of sesame oil.

  5. Pour the oil in the pan, put the ginger on the hot dish, and put the scallion on the white. Stir the onion scent. When the onion is a little bit smashed, pour the onion and put the mutton down.

  6. When the mutton is released, put the green onion and continue to stir-fry for a while. When the onion is a little bit collapsed, the sauce will be simmered.

  7. Stir fry twice, put a circle of vinegar and turn it over again.

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