In Beijing, when you start scrubbing both hands to make them warm and covering yourself up while waiting for the radiator to rescue you from the chill, you know winter is approaching. November 7 is Lidong (a Chinese solar term for the beginning of winter). From now on, a battle to get up from a warm bed becomes an everyday routine. However, winter is also a secret expectation hiding in the depths of your heart. After all, the squeaky sound comes when walking on the thick layer of snow, and the warm and cozy afternoons sitting in the warm living room by the radiator with a close friend or a good book and a cup of hot tea are all worth the wait.
Winter is the end of a year, and Chinese people believe that the main task for people is to stay warm in winter. For people, a creature without hibernation, eating tonic and nutritious food becomes the best way to welcome winter. In both north and south China, muttons are the best option.
No oven, no problem. Today we'll introduce a simple recipe to cook muttons.
Quick-fried mutton slices with scallions:
Mutton slices: 250g
Scallion stem: 3
Salt: about 1 teaspoon
Light soy sauce: 1 teaspoon
Cooking wine: 1 teaspoon
Sugar: half teaspoon
Step 1: Cut mutton into thin slices, or just buy some from a grocery or supermarket. And if your mutton is frozen, take it out from the freezer at least one hour before you cook.
Step 2: Shred scallion.
Step 3: Pour cooking oil (30ml) into stir pan. When the oil gets hot, slide the mutton along the wall of the pan, mix them quickly while adding cooking wine to the mutton.
Step 4: When the mutton turns white, put scallion shreds and mix with mutton.
Step 5: Shortly after putting scallion, add light soy sauce, salt, mix them, turn off the fire and enjoy the delicious mutton with a bowl of warm rice.
1. It tastes better if the mutton is embedded with some fat, and mutton slices should be as thin as possible.
2. Before frying, make sure the pan and oil are hot enough for a quick fry, and only quick fry with strong fire makes mutton tender and juicy
3. The function of cooking wine is to remove goaty flavor of mutton.