Fried mutton meat old with salt time has a relationship, you can put salt in the fast pan time, so as not to put salt too early to put all the water of the mutton fried out, resulting in old meat. If you are afraid of not flavorful, you can marinate the lamb before frying.

The following practice:

Preparation materials: mutton 280g, 100g colorful pepper, 30g cilantro, ginger and garlic moderate, chicken powder 2g, ? Salt 3g?, vegetable oil, a little pepper

Making steps:

1, the colorful pepper washed and cut into strips, cilantro washed to remove the leaves and cut into sections, ginger and garlic cut and spare, wash and cut into strips of lamb

2, lamb cut into a bowl with a little salt and mix well marinated for about 10 minutes

3, the pot into a small amount of vegetable oil to burst the ginger and garlic

3, the pot of vegetable oil burst the ginger and garlic

4, the pouring of lamb into a small amount of vegetable oil to burst the garlic

4, the pouring of chicken powder, chicken powder, chicken powder, chicken powder, chicken powder, chicken powder, and pepper. p>4, pour in the mutton and stir fry until the mutton changes color

5, put the colored peppers into the pot and the mutton and stir fry until the peppers become soft add salt and other seasonings to taste

6, put the cilantro and stir fry evenly can be out of the pot

7, plate can be eaten, the finished picture