The northern hemisphere has just entered the autumn and winter, should eat more lamb, and this practice is not only simple, the taste is very rich, super meal. The mutton is first sautéed with a lot of spices, soft, and after drying the juice, sprinkle a handful of garlic and stir fry, stir fry, stir fry until the garlic is broken, and finally the fried lamb has no excess wetness. Moisture, very dry.
Ginger slices, garlic peeled and peeled, dried chili peppers into pieces, other spices are ready
Wash the mutton and cut into small pieces to see what part you use. If you see more fat, you can remove the fat properly (that is, the white part of the concentration).
Wash the garlic cloves, drain and drain the water.
Put a proper amount of oil in the pan and slightly scent all the spices.
Then mutton stir fry until discolored
Add brown sugar and soy sauce to season
Cover the lid and cook over low heat for about 30 minutes (no extra water is needed, because there is soy sauce, and the mashed lamb will have some moisture after washing it) or until you like the softness.
After the mutton is soft, uncover the lid and turn to the fire.
Until there is almost no water, only the oil is left, the garlic is simmered until the garlic is broken. At this time, taste the taste. If it is not salty enough, season it with a little salt, then just cook it.