How to make Kung Pao Mutton?

Ingredients

300g sliced lamb, 30g onion, 8 green onions, 4 cloves of garlic, cornstarch,

45g cooking oil, 2 tsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp white vinegar, 3 tsp sugar, 1 tsp monosodium glutamate (MSG),

Process

The process

1.

1. Scratch the lamb with soy sauce, MSG and cornstarch, marinate for 10 minutes, then pour out the excess juice and drain.

2. Wash and cut onions, wash and slice garlic, wash and cut scallions.

3. Add oil to the pan, heat, and stir-fry the lamb for 1 minute, then remove from the pan.

4. Add oil to the frying pan, pour in onions, garlic, green onions, stir-fry for 2 minutes until fragrant, stir-fry the mutton, and mix in white vinegar, sesame oil and sugar.

5. Stir-fry all the ingredients in the wok for 2 minutes, then evenly transfer to a flat iron skillet, heat over high heat, thicken with water starch, and serve.

Features:

Scallion aroma meat tender, red color.

Chef's tip:

Scallions must be fried through, otherwise the scallion flavor can not come out completely.