Home-style Quick-Fried Lamb with Garlic

In the era where everyone prefers various "upgraded versions", Plus"&should we also give a Plus upgrade to some traditional delicacies? For example, today's dish made by Dad: Garlic Sautéed Lamb Meat!

　　Mains Main Ingredients

Approximately 250 grams of fresh lamb, several garlic cloves, appropriate amount of oil, salt, and garlic,Fenqi peppercorns ginger appropriate amount of rice wine, black pepper ，steps 1. Cut the fresh lamb into slices about the thickness of a 50-cent coin, season with a little salt, a few drops of rice wine,

white pepper peppercorns ，marinate for about 15 minutes. It is recommended not to add cornstarch to such fresh lamb.

There's a way to make it even more tender!2. Clean the garlic, cut into segments, and set aside with roots and leaves. 3. Pay attention to an important technique for stir-fried lamb: the pan must be sufficiently hot and the fire should be very high. When the pan is heated, pour in the oil and swirl it around. Quickly add the lamb slices, scatter them, and simultaneously add ginger slices and garlic cloves to stir-fry. For those who are uncertain, you can try using medium heat to scatter the lamb slices.

4. As shown in the image, after about a minute, most of the blood has been cooked out. Continue with high heat and add the root part of the garlic, quickly stir-fry!

5. Quickly stir-fry the root part of the garlic for several seconds, then add an appropriate amount of old soy sauce andsugar!

6. After adding the root part of the garlic, continue to stir-fry over high heat for about 20 seconds.7. About a minute later, add the garlic sprouts and quickly stir-fry them for another 20 seconds before turning off the heat and serving. You can add some or sesame oil based on personal preference before serving.

Of course, you could also enjoy the fresh Inner Mongolian lamb as enjoyed by Dad!

Tip: Pay attention to an important technique for stir-fried lamb: the pan must be sufficiently hot and the fire should be very high.Sugar cane sugar Quickly stir-fry over high heat!

7. About one minute, add the garlic greens part and continue to stir-fry for another 20 seconds before turning off the heat and serving. You can add cumin or sesame oil according to your taste before serving. Of course, you can enjoy it like Dad did, fully experiencing the original flavor of Inner Mongolia lamb.

Tip: Pay attention to the key technique for raw stir-fried mutton - make sure the pan is very hot and the fire is strong.