Home-style Stir-Fried Lamb with Garlic Sprouts

!Mutton, is a must-eat nutritious meat during winter. Eating mutton in winter can not only increase body heat, resist coldness, but also increase digestive enzymes, protect stomach lining, repair gastric mucosa, aid digestion, and have anti-aging effects. Mutton contains high levels of protein, minerals, and rich vitamins. The fat of mutton melts at 47 degrees, which is lower than the human body temperature of 37 degrees, so it's less likely to be absorbed by the body, making it unlikely to cause weight gain. Mutton meat is delicate and easy to digest; eating more can improve physical fitness and enhance disease resistance. That’s why people often say: "To live a long life, eat mutton frequently."

In Xinjiang, people eat mutton all year round, this is their dietary habit. It can be stir-fried, stewed, or boiled; roasted or braised, it always tastes delicious and satisfying! Mutton is the meat that must be liked by Xinjiang's stomach. Today, I made a simple stir-frywith garlic sprouts, mutton. Garlic sprouts are one of my favorite ingredients; they always bring rich aroma regardless of how they are paired and stir-fried. This creative pairing is inspired by the traditional Han cuisine's garlic sprouts stir-fried with cured meat or return-to-pot mutton, making this a unique Xinjiang-style dish. If you love mutton, definitely try this combination; it won't disappoint!Ingredients Main ingredients: 6 garlic sprouts, 2 green and red peppers, 300g mutton, 20g oil, 5g salt, 5g light soy sauce, 5g cornstarch, 5g salad oil, 1g monosodium glutamate (MSG), 2g ginger, 2g Sichuan pepper powder

　　Steps 1. Main ingredients: garlic sprouts, mutton, green and red peppers; auxiliary ingredients: vegetable oil, salt, light soy sauce, Sichuan pepper powder, MSG, cornstarch, ginger.2. Wash the garlic sprouts and cut into segments; mince the ginger. 3. Wash the green and red peppers and slice them.4. Slice the mutton, mix with Sichuan pepper powder, light soy sauce, and cornstarch, add salad oil, marinate for 3 minutes. 5. Heat a pan with cold oil, when hot to about 70%, stir-fry the mutton until fragrant, then remove.6. Heat another pan with cold oil, when hot to about 80%, add minced ginger, green and red pepper segments. 7. Stir-fry until fragrant.8. Add the mutton and stir-fry evenly. 9. Add salt, light soy sauce, and garlic sprout leaves, stir-fry evenly.10. Add MSG. 11. Stir-fry evenly and ready to serve.

Tips

1. Mutton can also be stir-fried without marinating; the marinated version has a more tender texture.

2. The heads of garlic sprouts must be stir-fried until fragrant for better flavor.

3. Cook on medium heat, do not overcook this dish.

Slice the mutton into threads, mix with Sichuan pepper powder, soy sauce, and starch evenly, then marinate with salad oil for about 3 minutes.

Heat the pan with cold oil; when it's hot to 70%, add the mutton and stir-fry until fragrant, then remove.

Heat the pan with cold oil; when it's hot to 80%, add minced ginger, green chili peppers, and garlic heads.

Stir-fry until fragrant.

Add the mutton and stir-fry evenly.

Add salt, soy sauce, and garlic leaves, then stir-fry evenly.

Add monosodium glutamate.

Stir-fry evenly until done.

Tips

1. Mutton can be stir-fried without marinating; the marinated version is more tender.

2. The garlic heads must be stir-fried until fragrant for better flavor.

3. Use medium heat to stir-fry this dish, avoid overcooking.