Wash the lamb, remove the surface of the large pieces of fat, cut into an inch wide, half a centimeter thick thin strip. Half of the onion chopped, onion, ginger, garlic are cut into paste, put lamb, soy sauce, cooking wine, salt, sugar, a little oil, pepper, chili powder, pepper, half the juice of the lemon, and then beat an egg. Mix everything well and marinate in the refrigerator for at least four hours, or overnight.

How to marinate lamb to be tender

Marinated lamb

Raw materials: 500g of lean lamb, 15g of refined salt, 5g of pepper, 50g of sesame, 3g of cumin, 5g of cumin, 5g of pepper, 15g of flour, 2g of monosodium glutamate (MSG) and 2g of paprika

Method:

1, remove the sinews of the lean lamb and wash off the blood and water, and cut it into small pieces into a pot.

2, add fine salt, sesame, pepper, cumin, cumin, pepper, flour and flavor in turn, rub and mix well, marinate for more than two hours.

Marinated lamb

Materials:

Raw materials, 700 grams of lamb, 300 grams of carrots, 15 grams of green onions, 15 grams of ginger, a little green garlic, seasoning, one tablespoon of cooking wine (15 ml), two tablespoons of light soy sauce (30 ml), one teaspoon of sugar (5 grams)

Methods:

1, the preparation of the materials, cut the mutton into pieces. Carrot cut into hobnail pieces, garlic cut into segments.

2, the pot of cold water, into the lamb, blanch.

3, take a frying pan, put oil in the pan, when the oil is hot, pour in the minced onion, ginger.

4, pour in the lamb, stir fry for a moment.

5, pour in cooking wine, soy sauce, sugar stir fry, add the right amount of water, not into the lamb.

6, cook until the soup received half of the time, pour in carrots.

7. When the soup is almost done, put in the green garlic section, you can turn off the fire.