In the small town after the fall, the place where the beef and mutton were sold began to increase. Therefore, cooking food with beef and mutton has become the highlight of the cold-removing recipe. The mutton of the prairie town is extremely delicious, which may be related to the water and soil of the grass and water. Make a good taste of the scallion mutton, remember to pickle and stir fry. Pickled lamb can not only remove the astringency, but also add flavor. This is the right meal, whether it is the flavor of the lamb after cooking, or the appetizing green onion, it is enough to make the rice more bowl. Master the three cockroaches, and the scallion mutton can also be transformed into an entry-level dish. These three points are - 1 must be added white sugar and white pepper powder when pickled. 2 pour in rice vinegar when cooking. 3 According to the order of mutton - onion - garlic, stir-fry the onion and stir fry for 20 seconds. The three points that are not difficult are the success or failure of this dish, so let's try it together?
Slice the leg of the lamb and add to the cooking wine, soy sauce, pepper and sugar for 10 minutes.
Scallions, white shredded, garlic slices
After the hot oil in the pot, pour the mutton slices and stir-fry until the color changes. Add the green onion, pour in the rice vinegar and salt and continue to stir fry for 20 seconds. Add garlic slices and stir fry.
1. The best ideal for sautéed lamb is lamb leg meat. Add sugar to pickle when pickled. 2. Pour a little rice vinegar to enhance the flavor, soy sauce can also be replaced with braised soy sauce, but the color is slightly heavier