Hello everyone, I am Gao. Today we are going to make lamb stir fry.
This is lamb leg meat purchased from Costco.
When you see such a large piece of meat, first look for the fat line or the larger tendon line.
Cut it along the fat.
This is the tendon, you can tear it apart by hands.
The fat wrapped around the mutton can also be torn off by hands.
By dividing in this way, you can get complete muscle block, and the sliced ​​meat is also complete,
which avoids the situation that the fried meat slices are broken into small pieces.
For the rest of the mutton, you can make dumpling fillings or kebabs.
Remove the outer white film.
It is pretty thin, and you can keep it as well.
This is the muscle direction of lamb.
We slice against this direction to cut the muscle fibre.
It doesn't need to be too thin, it's about this thickness.
Now we tenderize the meat.
A little baking soda, a pinch of salt and some water.
Baking soda tenderizes the meat, the salt is for the taste, and the water is for adding moisture to it.
Leave to stand for 15 minutes after stirring.
After 15 minutes, the tenderization is done.
Rinse the baking soda off the surface.
The combination of baking soda, salt and water is a great way to tenderize meat.
It can also be used to process chicken and beef, and you will feel a noticeable change in the texture of the meat.
Add dark soy sauce and a little cornstarch to the meat.
Mix evenly.
Two welsh onions. Slice diagonally on the white part.
Shred green part.
Let's make a sauce.
Starch, and a little white pepper, soy sauce, water.
The tasty mutton is soaked in fried onion flavour. We only need to make a simple sauce.
Heat up the oil in a pan. You can pour a little more oil, we will not use all of oil for cooking this dish.
Add welsh onions.
Sprinkle with a little salt.
Take them out when they are slightly coloured.
Leave the green in the pan and remove them until browned.
Pour a little oil on the meat.
Pour the excess into a small bowl.
Leave a little oil in the pan.
The remaining onion oil and browned green can be used for fried rice or noodles.
Pour in the sliced ​​meat, turn on high heat, and stir-fry quickly.
About 30 seconds, when the color changes slightly, add the welsh onion and sauce.
When the sauce becomes thick, it can be wrapped on the lamb, and it is ready to serve.
It takes less than a minute to cook the dish.
This is the charm of stir-fried.
First, the lamb has been processed to make the meat soft and tender.
Second, the welsh onions are fried until browned, the dish is rich in flavours.
Third, stir-fry with high heat provide the right amount of heat to cook the lamb just right.
Three tips together make this super delicious dish.
Thank you for watching, I am Gao, see you in the next episode^^