內蒙(meng)古傳統菜。以羊肉為(wei)主料,經(jing)掛糊炸制而成(cheng)。因在制作(zuo)時(shi)所用主料大(da)而得名。
大炸羊的做法
將熟羊腰窩肉切成(cheng)(cheng)(cheng)(cheng)適度厚(hou)的(de)大片,放入(ru)(ru)以鮮(xian)湯、小茴香、蔥段、姜片、蒜瓣、醬油(you)、精鹽、味素等對成(cheng)(cheng)(cheng)(cheng)為(wei)調味汁鍋(guo)中加熱,待(dai)靠至(zhi)入(ru)(ru)味。撈出(chu)(chu)瀝干水(shui)分。雞蛋加水(shui)淀粉及(ji)芝麻油(you)調成(cheng)(cheng)(cheng)(cheng)稠糊。勺內添植物油(you)燒至(zhi)7成(cheng)(cheng)(cheng)(cheng)熟,將羊肉逐片蘸勾(gou)糊下勺,炸成(cheng)(cheng)(cheng)(cheng)金黃色撈出(chu)(chu),切成(cheng)(cheng)(cheng)(cheng)長條碼入(ru)(ru)盤內,淋(lin)少許芝麻油(you)即成(cheng)(cheng)(cheng)(cheng)。食時(shi)隨帶(dai)胡椒鹽。成(cheng)(cheng)(cheng)(cheng)品(pin)色金黃,肉酥(su)爛,味胡香,皮焦脆。此菜在內蒙古(gu)地區廣為(wei)流傳。