Hello everyone, today I am sharing with you a home-cooked dish of vinegar-slipped lamb. The meat of lamb is delicate, easy to digest and absorb, with high protein content, fat content and cholesterol content is less than beef and pork, which has the effect of supplementing. But sheep are herbivores with a fishy smell, and many people want to eat lamb but are discouraged by the smell. The vinegar-slip lamb that I shared with you today has a clever little trick to taste, I hope you can like it. Here's how:
Ingredient preparation: lamb tenderloin, winter shoots, green onion and ginger, salt, monosodium glutamate, pepper, soy sauce, soy sauce, rice wine, rice vinegar, water starch, etc.;
The processing method is as follows:
1, wash the lamb tenderloin, change the knife into slices, spare; winter shoots into slices, blanch in boiling water (remove oxalic acid), drain the water, set aside; ginger cracked, put into rice wine to soak, scratch and knead, make ginger wine for later;
2. Take a container, put in the lamb slices, add a little salt, an appropriate amount of ginger wine, a whole egg liquid, water starch, grasp and marinate well;
3. Take another bowl, add an appropriate amount of salt, monosodium glutamate, pepper (the amount is slightly larger), soy sauce, soy sauce (a little, colored), ginger wine, vinegar (the amount is slightly larger), water starch, and make a bowl for later;
4, on the fire on the hot pot cold oil, 30% of the oil temperature, under the marinated lamb slices slippery stir-fry, and then put in the winter shoot slices together to fry, until the lamb discoloration, after the loss of life together fished out, oil control;
5, leave the bottom oil in the pot, put in the green onion pot, pour in the lamb, winter shoots stir-fry a few times, then pour in the prepared bowl, shake the pot to let the lamb, winter shoots evenly wrapped in paste can be out of the pot.
Tips:
1. Ginger wine is used twice, and some are added when marinating lamb, which can remove the fishy taste of lamb;
2, the amount of pepper in the bowl is slightly larger, pepper oil to remove fishy and fragrant effect;
3, the use of vinegar in the bowl is also slightly larger, vinegar has a fishy and greasy effect, while vinegar is easy to volatilize after heating, vinegar in the process of volatilization can also bring away the smell of lamb.
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