How to fry cooked mutton

Not only beef can be made into mature beef, but mutton can also be made into mature mutton. After making mutton into mature mutton, the fishy smell of mutton is effectively reduced, so cooked mutton is more acceptable to the public than fresh mutton. When eating cooked mutton, people often do secondary processing, such as making cold cooked mutton or stir-frying it. When making fried lamb, how can it be made more delicious?

1. You can make stir-fried lamb with green onions. The specific method and ingredients are: 250 grams of lamb slices, 2 green onions, 3 grams of sugar, 3ml of light soy sauce, 5ml of oyster sauce, 3ml of white wine, 3ml of vinegar, and 3 grams of salt.

2. Specific method of stir-fried mutton with green onions:

1. First, mix all the seasonings in a small bowl and set aside.

2. Add a little bit of oil and heat the pan to 50% hot. Add half of the scallions and stir-fry until fragrant. Then add the lamb slices and stir-fry quickly.

3. Slightly stir-fry the cooked mutton.

4. Add the remaining green onions, stir-fry evenly, pour in a small bowl of seasoning and stir-fry quickly until all the meat slices turn white.

3. Cooking skills

Use more of the white part of the green onion, as it is the most flavorful.

Garlic Lamb

Ingredients: 250g mutton (lean),

Seasoning: 15g white garlic, 2g soy sauce, 1g salt, 15g chili oil

practice:

Wash, cook and slice the mutton.

Mash the garlic and put it in a large plate with the mutton. Add appropriate amount of chili oil, soy sauce, salt, etc. and mix well.

Cold Lamb Shreds

Ingredients: 500g fresh mutton, 1 tablespoon vegetable oil, 11/2 teaspoons minced ginger, 5 cloves of garlic, 1 teaspoon salt, 1 teaspoon pepper oil, 11/2 cooked chili oil, 1 teaspoon each of soy sauce and vinegar, 3 green onions

practice:

1. Take fresh boneless mutton and boil it in water for more than 30 minutes. Remove from the heat, cool it down and cut it into 2-3 cm strips.

2. Crush the garlic, mince the ginger, and cut the green onions into shreds; the length should be the same as the shredded lamb; this will give the dish a more integrated feel and won't appear messy.

3. Pour the minced ginger, garlic, salt, pepper oil, cooked chili oil, soy sauce, vinegar, scallion and vegetable oil into the mixing bowl and mix well.