Stir-fried mutton with green onions

Overview

When you go out to eat, you will find that the meat in restaurants outside is very tender and smooth. You can't make it that tender at home. The big reason is that you don't know how to tenderize meat. This is the most critical step. Meat tenderizer is commonly used in restaurants to tenderize meat. Meat tenderizer powder is also called meat tenderizer crystal. Its main function is to use protease to partially hydrolyze the elastin and collagen in meat, so that the taste of meat products can be tender but not tough, delicious and fragrant. However, meat tenderizer contains some chemical elements such as nitrite, which may lead to an increase in the incidence of cancer. Because tender meat tenderizes quickly and has obvious effects, it is widely used in the catering industry. Moreover, if the dosage and timing of meat tenderizer powder are not controlled properly, the final meat will taste the same as chewing wax. In fact, you can still make tender and smooth meat slices without meat tenderizer. This method can be used to make boiled pork slices, stir-fried beef tenderloin, etc. (See below for the method)

Tags

• hot dishes
• chicken essence
• cooking wine
• green onions
• lamb shank
• light soy sauce
• rice vinegar
• salad oil
• ginger
• salt

Ingredients

Steps

1. 1 Wash the mutton leg meat to remove the moisture (mutton from other parts can also be used)

   

2. 2 When cutting mutton, cut across the grain of the meat, and the cutting direction should be perpendicular to the direction of the meat fibers. Cutting in this way breaks the fibers of the mutton, making it easier to cook; it also prevents the meat from being shredded. Marinate the cut lamb tenderly. (See the end for specific methods)

   

3. 3 Wash the green onions, slice them diagonally, and cut the ginger into shreds and set aside.

   

4. 4 Heat an appropriate amount of salad oil in the pot, add 1/3 of the green onions and saute until fragrant.

   

5. 5 Then add the marinated mutton slices and stir-fry quickly

   

6. 6 Quickly add light soy sauce and stir-fry evenly.

   

7. 7 When you see the mutton slices begin to turn white, add the remaining green onions, add sugar and salt, and stir-fry evenly;

   

8. 8 Stir-fry until the green onions become soft and the mutton is cooked, then pour in the balsamic vinegar and stir-fry evenly, then add a little chicken essence to enhance the flavor and serve.

   

9. 9 Add a little chicken essence to enhance the flavor and serve.