Stir-fried mutton slices with Chinese onion or green scallion slices with scallions

Health benefits

White sugar: promoting blood circulation and removing blood stasis

Ingredients

200 grams of lamb slices

Four Beijing scallions

Oil 50 grams

Salt 5 grams

10 grams of light soy sauce

3 grams of dark soy sauce

5 grams of cooking wine

1 gram of white sugar

Stir-fried mutton slices with Chinese onion or green scallion slices with scallions

1. Unfold lamb slices and thaw at room temperature.

2. For scallions, use Beijing scallions and take the part connected by green and white.

3. Cut the scallions into rolling blades to release the onion flavor and absorb the lamb flavor.

4. Mix salt, light soy sauce, dark soy sauce, and sugar into a sauce, which is beneficial for stir frying.

5. Heat oil in a hot pot until 80% hot, then add lamb slices and stir fry.

6. Stir fry until the lamb turns white, then add cooking wine and stir fry a few times.

7. Pour in the prepared sauce and stir fry.

8. Add scallions and stir fry until raw.

9. Install the tray.

10. Take a closer look.

Tips

The frying process needs to be fast, and the oil in the hot pot over high heat can lock in the juice of the lamb to make it fresh and tender. Because Beijing onion has a slightly sweet taste, white sugar can also be omitted. Dark soy sauce is used for color mixing and does not require excessive use. If you want the onion to have a stronger aroma, you can also stir fry the onion and take it out. After the lamb is cooked, put the onion back into the pot. This frying method will make the onion look rotten.

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