A friend of Beipiao, who just arrived in Beijing a few years ago, gave him the biggest “cultural impact” is the green onions in the vegetable market.
1 green onion
1 teaspoon raw soy sauce
1 tbsp oyster sauce
1 teaspoon sugar
1 tbsp vinegar
1 tbsp cooking wine
1 tbsp salt
Step 1Remove the roots of scallions, wash them, cut them with Scallion white hob, cut them into green sections, and put them on separate plates for standby.
Step 2Pour oil into a hot pot, add scallion, and stir out the aroma. » scallion has a sweet taste. It is especially delicious with mutton. You can put more.
Step 3Add mutton slices and stir fry quickly over high heat. » fried mutton with scallion is made of Xinjiang Keping mutton slices, which tastes better. For convenience, you can use quick-frozen mutton rolls instead. You can buy them in supermarkets and vegetable markets regardless of season, but remember not to choose mutton rolls with too many patterns, or they will break up when fried.
Step 4At this time, the mutton began to change color and water would come out. Lift the pot and pour out the water quickly.
Step 5Pour out the water, add scallion and stir fry. » to remove the smell of mutton, saute the fragrant and scallion first, and the scallion is relatively easy to cook, and then put it to ensure that it is not rotten.
Step 6Pour in 1 tablespoon of raw soy sauce, 1 tablespoon of oil consumption, 1 tablespoon of vinegar, 1 tablespoon of cooking wine, 1 teaspoon of salt and 1 teaspoon of sugar. Stir fry until the mutton turns white. Turn off the fire.
Step 7It takes only five minutes from cutting vegetables to putting them on the plate. The fried mutton with scallions comes out of the pot.