內蒙古傳(chuan)統(tong)菜。以(yi)羊肉為(wei)主(zhu)料,經掛糊(hu)炸(zha)制而成。因在制作時所(suo)用(yong)主(zhu)料大而得名(ming)。
大炸羊的做法
將(jiang)熟(shu)羊腰(yao)窩肉(rou)(rou)切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)適度厚的大(da)片(pian),放入以鮮湯、小茴香(xiang)、蔥段、姜片(pian)、蒜瓣、醬油(you)、精鹽(yan)、味素等對成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)為調味汁鍋中加熱(re),待靠至(zhi)入味。撈出瀝干水分。雞蛋(dan)加水淀粉及芝麻(ma)油(you)調成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)稠糊。勺(shao)(shao)內(nei)(nei)添植物油(you)燒至(zhi)7成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)熟(shu),將(jiang)羊肉(rou)(rou)逐片(pian)蘸(zhan)勾糊下(xia)勺(shao)(shao),炸成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)金黃(huang)色(se)撈出,切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長條碼入盤內(nei)(nei),淋少許(xu)芝麻(ma)油(you)即成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。食時隨(sui)帶胡椒鹽(yan)。成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)品色(se)金黃(huang),肉(rou)(rou)酥爛,味胡香(xiang),皮焦脆(cui)。此菜在內(nei)(nei)蒙古地區廣為流傳(chuan)。