Winter is here! We should also improve in terms of eating, eat some lamb, and supplement our bodies.
The lamb fried in this way is delicious, it is very refreshing to eat, the onion is fried and fried lamb, especially in winter, this dish, I believe you often eat, is the way to do it, the way to fry is not the same, and the taste is not the same.
How to do it, the onion-flavored lamb is rich, and the lamb is tender and refreshing, there is no bit of commotion, the taste is still special and authentic, today I will talk to you, the key is to do the following three points.
The first point is that the proportion of this dish, the proportion of lamb and onion is the same, to choose the leg of lamb, you must cut him into even slices, lamb slices, we also have to add some accessories to it, add some white pepper, and then add some soy sauce, and then come back to him to catch and mix evenly, the time of marinating is about five minutes
We choose the green onion, also cut it into hob pieces, here again, the best proportion of fried lamb with green onion is half lamb, half raw onion.
The second point, we should pay attention to, is how to prepare well, this bowl of onion fried lamb juice, prepare a bowl, first put in two spoons of water, then add a spoonful of soy sauce, add a spoonful of cooking wine, then add half a spoonful of oyster sauce, a little soy sauce, and then a little salt, and finally put in a spoonful of water starch, and then a little sesame oil, stir it well, set aside.
After the pot is heated, you should pay attention to the first use of oil, the pot to give it a moisturizer, that is, heat it, hot oil, but also put a few peppercorns to fry, and then put in the lamb slices, this pot must be very hot, start to fry the lamb to it after the discoloration, put it out for later.
Now it is hot oil again, and then put in the green onion white, stir-fry fragrant, let's fry a green onion, but also stir-fry, so that the aroma of this green onion is fried, and then put in the pepper and stir-fried, so that the aroma is also fried.
Remember to fry, use the back of the spoon, give him a pat, so that the heat will be even, the surface of the onion is fried into a slight yellow, and then we put in the lamb to stir-fry him a few times, this time we put in, adjust the sauce, and then mix well, and finally under the pot.
The third point, is also particularly important, before the pot must be indispensable, the side of the pot to add a little balsamic vinegar, and then stir-fry evenly, but also to stir-fry incense, the last step, you can go out of the pot plate, but again emphasize a point, is also the most critical step.
We fried lamb, this cooking method, especially pay attention to must be the fire, and is fast frying, and then choose the raw materials, but also choose the crisp and tender raw materials, so that the stir-fried dishes, eat up the appetite, agree with the little attention, we will see you next time.