Learn to cook

Chapter 62
raw material:
500 grams of mutton, 50 grams of red meat, 10 grams of lard, 10 grams of green onion and ginger slices, 25 ml of clear soup, appropriate amount of cooking wine, salt, and water starch.

Production process:

1. Cut the mutton into pieces; put green onion and ginger in the boiling water pot, put the mutton in a boil for a while to remove the smell, then take it out and wash it.

2. Heat up the lard oil pan, put the mutton into the pan for a while, then pour it into a colander, filter out the oil, and set aside.

3. Open another hot lard pan, put the red grains and wine into the pan and stir fry for a while, then put the mutton into the pan and stir fry for a while, then add clear soup and salt to fry the crisp, that is, add water starch to thicken the sauce, boil it and put it in the pan The plate is ready.

Nutritional effect:

This dish is rich in vitamin C, vitamin E, manganese, copper, vitamin A, etc. It has the effect of appetizing and strengthening, especially for pregnant women.

Tips

When roasting crispy mutton, it is advisable to use medium and small fires.

(End of this chapter)