Practice and steps of stir-frying mutton with onion

Hello, everyone ~ You should know that mutton with scallions belongs to Shandong cuisine and is one of the classics in Shandong cuisine. Has the effects of strengthening yang, strengthening waist and kidney, and nourishing body. So today I'm going to tell you in detail the methods and steps of frying mutton with onions. The mutton made is tender, smooth and delicious, juicy, and has an endless aftertaste after eating. Come and study.

Step 1: Prepare ingredients: mutton slices: 250g, onion: 1, ginger: 3 slices, salt: 3g, white pepper: 1g, soy sauce: 2 tablespoons, cooking wine: 2 tablespoons, starch: half a tablespoon, sesame oil:/kloc-0.

Step 2: Wash the thawed mutton slices, wring out the water, and marinate with salt and white pepper for 10 minute. Pour other seasonings into a bowl and mix well. Mix the bowl juice well and set aside.

Step 3: Wash the green onions and cut them into sections with an oblique knife. Add a little oil to the pot, stir-fry the onion until fragrant, and remove it for later use. Don't overdo the onion, as long as it is fragrant. The purpose of frying onions in advance is to shorten the frying time as much as possible and keep the mutton fresh and tender. At this time, sprinkle a little dry starch on the sliced meat and fish it out.

Step 4, start the pot again, stir-fry it with shredded ginger, and when the oil is hot, pour in the mutton slices and stir-fry it quickly.

Step 5, when the color of the meat slices turns from red to white, pour in the green onions.

Step 6: Cook the bowl juice, stir fry it quickly, and take it out immediately.

The origin of the dishes:

In the 1920s, when Wang Youzhan, a poet from Fuzhou, traveled to the north, he was particularly interested in the onion and white mutton buns there, and he never got tired of eating them. When I return to the banyan tree, I will always savor this taste and my mouth will water. So I want to invite the chef of Juchunyuan and me who is eager to cook northern food in the south to cook a delicious meal. This requirement is not enough, but the chef has a secret: because Fuzhou goats are thicker than northern goats, shredding may not be effective. After repeated pondering, he came up with a method of "stealing the column", that is, selecting lean pork and cutting it into filaments, frying it with sheep oil and onion, so that the dishes in Generation have a strong mutton flavor, and named it "Fried shredded mutton with onion", which was admired by the poet Wang after tasting it. Since then, this specious "mutton" dish has spread like wildfire and become all the rage.