What part of the sheep is used for stir-fried mutton with green onions? What part of the sheep is used for stir-fried mutton with green onions?

We all know that mutton is a common meat food. There are many ways to cook it. Stir-fried mutton with green onions is a very popular dish. Many people like to eat stir-fried mutton with green onions. The method of cooking stir-fried mutton with green onions is very particular, especially the choice of mutton. So what part of the meat is best for stir-fried mutton with green onions? Let's take a closer look!

What part of the sheep is used for stir-fried mutton with green onions?

The first choice for making stir-fried lamb with green onions is lamb leg, and the hind leg is the best. Lamb tenderloin or top leg can be used as the second choice. Lamb tenderloin is tender, while top leg is slightly tough. Lamb leg has tendons, a better taste, and the meat is chewy and more fragrant, so it can be used as the first choice.

You can also use the ribs of the sheep to make stir-fried mutton with green onions. This part of the meat is most suitable for hot pot, roasting, stir-frying, frying, roasting, and stewing. The ribs of this part of the meat are connected to the ribs, with fat and lean meat sandwiched together but no tendons. It is covered with layers of thin films, with a combination of fat and lean meat. The fatter the better, the more tender it is, the better the fat coverage, the soft texture, tender and juicy, and rich in protein and amino acids. Ribs should be the most popular part of mutton.

What are the techniques for stir-fried lamb with green onions?

1. Fresh lamb legs are the first choice for stir-fried lamb with green onions. The meat tastes more tender and delicious.

2. When cleaning the mutton, first slice the mutton, then press and knead the dough to clean it, so that the mutton is completely washed with clean water, making the mutton more tender and convenient for subsequent marinating and seasoning.

3. When marinating mutton, it is recommended to add an appropriate amount of chili water to make the fried mutton taste richer and more layered.

4. When frying mutton, be sure to use high heat. Frying the mutton for a while will keep it fresh and tender enough.

5. Adding a little white wine and sesame oil to the marinated lamb can increase the flavor of wheat and sesame. The fried lamb will have a very rich onion flavor and the taste will last longer.

6. The flavor of fried lamb with green onions mainly comes from the green onions. Other ingredients such as ginger, garlic and chives are not included, but the flavor is still strong enough. Of course, if you like spicy food, you can add chili peppers.

Simple recipe of stir-fried lamb with green onions

Ingredients: lamb leg, green onion, ginger, white pepper, cooking wine, salt, super fresh soy sauce, and peanut oil.

1. Rinse the lamb leg and cut into thin slices.

2. Add cooking wine and white pepper powder to the mutton slices, mix well, add a little peanut oil, and marinate for ten minutes.

3. Peel and root the scallions, wash and cut into sections with a slanting knife, and cut the ginger into shreds for later use.

4. Add oil to the pan, stir-fry shredded ginger when the oil is hot, add lamb slices, stir-fry over high heat until the lamb changes color, add scallion segments, a spoonful of very fresh soy sauce and appropriate amount of salt, stir-fry until the scallion changes color, then turn off the heat and stir-fry a few more times with the residual heat before serving.