The welfare of the cheese-bodies who love to eat lamb! I have eaten it several times in the restaurant. I tried to do it at home. The garlic is fragrant and the mutton has no smell in the blend of garlic. The meat is also very tender. It is much more convenient than making red mutton at home. Do it now! !
Code: Lamb cuts (it is best not to use mutton mutton, too thin, do not taste meat after chewing), pour soy sauce, salt, cooking wine, a little pepper noodles, egg white, starch Stir and marinate for 10-15 minutes
Cut the two pieces of garlic into pieces, and the garlic should be placed more to have a rich garlic.
Pour the oil into the pan. When the oil is 60% hot, pour in the mutton slices and stir fry. During the period, you can pour a little cooking wine along the pan to cook the fragrant. See the mutton without the red blood and immediately support it in the plate.
Pour a little oil into the pot, stir-fry the garlic slices, stir-fry the sauté, pour in the mutton slices, add in sugar, vinegar, and then add a little salt, soy sauce (because the previous taste is let go, So remember to put it less), stir it quickly, and add a little sesame oil to taste before the pot!
Delicious garlic and mutton is born like this~
The lamb is tender, the taste is sweet and sour, and it's a good meal! !