Homemade lamb stir-fry

Lamb is the most consumed food in winter, mainly because eating lamb in winter can keep warm and nourish the body, replenish the kidneys and supplement protein. However, you cannot eat too much lamb as it can easily cause getting a sore throat. When cooking mutton, it is necessary to neutralize its urine itching, which is why many people don’t like mutton. Therefore, for the home-cooked methods of cooking mutton, you can learn the ones introduced in the article.

Homemade fried lamb

1. Stir-fried lamb with green onions

Ingredients: 200g lamb tenderloin (or lamb leg), 1 scallion, 10g egg, 5g salt, 10g soy sauce, 2 cloves of garlic, 2 dried chilies, 5g cooking wine, 8g starch, 10g rice wine, 1g pepper, 5g sugar, vegetable oil as needed

practice:

(1) Prepare all the ingredients and use some eggs to coat the lamb.

(2) Cut the lamb at a 90-degree angle with the knife. This will make the lamb tender. There is a thin strip of fat under the tenderloin, which does not need to be removed, as it is fragrant.

(3) After cutting the meat, add cooking wine and salt, then add a little egg liquid and mix well. Finally, add a little starch and mix well. It is ready to be marinated. The mutton processed in this way is more tender and does not stick to the pan.

(4) Chop the garlic into fine pieces and cut the green onions into thick slices. Mix the rice wine, soy sauce, salt, pepper, sugar and starch into a bowl of sauce and set aside. Add a little water as needed.

(5) Add a little more oil to the pan. Lamb will not taste good without enough oil. Add two dried chilies with the seeds removed and fry until brown.

(6) Add the mutton and minced garlic and stir-fry until they turn white and are cooked.

(7) Add the chopped green onions and stir-fry for a few seconds to allow the flavors to penetrate each other.

(8) Turn on high heat, stir the sauce and pour it into the pot. Stir-fry quickly until it is cooked.

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Note: Be sure to stir-fry over high heat and don’t stir-fry for too long, otherwise the mutton will become tough. Because the mutton has been salted, you don't need to add salt when frying. Don't cut the green onions into shreds, otherwise it will become mushy and taste bad when fried. Also, don't cut the mutton too thin, otherwise the moisture will escape once it is put into the pot and the mutton will not be tender.

2. Stir-fried Lamb with Sugar Garlic

Ingredients: Lamb tenderloin, pickled garlic, onions, carrots, garlic

practice:

(1) Cut the lamb, but don’t cut the tenderloin too thinly, otherwise the moisture will escape once it is put into the pot and the lamb will not be tender.

(2) When coating 400 grams of meat, add 2 grams of baking powder and let the mutton rise like bread. After adding baking powder, be sure to add more water and beat vigorously, then add soy sauce, cooking wine, salt, and dry starch and mix well.

(3) Pour a large amount of raw oil into the lamb slices to completely cover them and prevent moisture from leaking out. It is best to let the baking powder ferment for 30 minutes.

(4) Put normal cooking oil in the pot, add garlic slices first; then carrots and lamb on top, do not move until the bottom is charred and then turn it over.

(5) After the mutton has completely changed color, add the pickled garlic and onions and stir-fry evenly.

(6) Pour in the prepared sauce (salt, sugar, cooking wine, soy sauce, chicken essence, sesame oil, starch, water) and let it thicken.

3. Fried lamb with onion

Ingredients: lamb slices, onions, celery leaves, ginger

practice:

(1) Pour sunflower oil into a pan and sauté onions. Set aside.

(2) Put ginger slices into the pot and add the mutton slices and stir-fry together.

(3) Stir-fry for a few times and then add a little cumin.

(4) Add a small spoonful of Lao Gan Ma chili sauce.

(5) Add celery leaves and stir-fry together.

(6) Finally, add onion, a little soy sauce, sugar, chicken essence, and cornstarch, turn off the heat and serve.

4. Stir-fried lamb

Ingredients: 500 grams of mutton, 4 chili peppers, 20 grams of red peppers, 2 tablespoons of peanut oil. 20g dried red chili pepper, 1 tsp pepper powder, 10g Sichuan peppercorns, 1 ginger, 1 tsp chili powder, 5 cloves garlic, 1 tsp salt, 1 tsp chicken stock,

practice:

( 1) Cut the mutton into long strips. Put the mutton into a bowl and add unpeeled ginger, a little scallion and white wine to soak for 30 minutes to remove the mutton smell.

(2) Cut the ginger into very thin strips, place the pot on the induction cooker, and sauté the ginger strips until fragrant.

(3) Put the mutton into the oil pan and stir fry.

(4) Add green pepper. And red chili pepper

(5) Stir-fry for a few times and add a spoonful of salt. Add pepper and chili powder too! Fry them up!

(6) Then add the minced garlic and stir-fry. Add chicken stock at the end.