How to make mutton tender and delicious

Compared to boiling lamb, stir-frying lamb takes less time, is golden in color, and tastes tender and smooth. It is the cooking method chosen by many families. However, if you want to make the fried lamb tender and delicious, you still need certain skills. Well, today we will introduce to you the specific method. If you want to eat lamb, you can learn it, which can enhance your cooking skills a lot.

How to make mutton tender, delicious and simple

1. Know how to select materials.

When stir-frying lamb, it is best to choose meat from the tenderloin, loin, and leg of lamb, which are relatively tender.

2. Marinate the meat first.

If you want the mutton to be very tender when fried, you need to marinate it before frying. Such as pickling with salt, eggs, cooking wine, etc. Or marinate with baking powder, oil, etc. (Related link: How to marinate lamb before frying)

3. Add water when marinating.

Adding a little water during marinating can make the lamb more tender and smoother when stir-fried, and finally adding salad oil can lock in moisture.

4. Cut the mutton horizontally .

When cutting beef and mutton, cut horizontally, that is, the knife and the texture of the meat should be 90 degrees perpendicular. The meat slices cut in this way will have patterns shaped like a Chinese character "井". If you cut along the direction, the meat won't be hard to chew and will be more tender.

5. Do not fry the oil temperature too high.

When frying lamb, the oil temperature should not be too high. Just stir-fry quickly over high heat at the end. This way, the lamb will be tender and juicy.

6. Don’t cut the lamb too thin .

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.

7. Add pepper powder when marinating lamb.

Adding pepper powder when marinating mutton can effectively remove the fishy smell of mutton. If you don't have it, you can also use some five-spice powder or pepper.

8. Keep stir-frying on high heat (high heat).

Except for stir-frying the minced garlic and shredded green onion, the rest of the steps should be stir-fried over high heat (quick heat) to ensure that the mutton is tender. Don't fry it for too long, otherwise the mutton will be tough.

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. It is the most 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.

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.