Fresh lamb about 250 grams, garlic a few roots, oil moderate, salt moderate, garlic moderate, pepper moderate, ginger moderate, cooking wine moderate, pepper moderate

1. Fresh lamb cut into thin slices of about 50 cents coin thickness, add a little salt, a few drops of cooking wine, white pepper, pepper grains grabbed marinated for 15 minutes or so, so fresh lamb is recommended. Don't add raw flour. There are ways to make it more tender fried oh!

2. Wash the garlic and cut into segments, the root and leaves are separated and set aside.

3. The important skill of the raw fried lamb you have to pay attention to, the pot should be hot enough, the fire should be big enough, once the pot is hot, pour the oil in and shake it well, the lamb slices into the pot and quickly pull apart, at the same time, the ginger, garlic at the same time in the pot sautéing incense. You can try to turn the heat to medium to pull apart the lamb.

About a minute or so the lamb is basically bloodless, keep the heat high, the garlic root white part of the pan stir fry, stir fry quickly oh!

Garlic raw pop mutton practice step 5

5. Garlic root garlic white part of the pan stir-fry, stir-fry quickly oh!

6. Garlic white pan stir-fry a few seconds after adding the appropriate amount of soy sauce and sugar fast high heat stir-fry!

7. A minute or so to the garlic leaf part of the pan continue to stir-fry about 20 seconds can turn off the fire out of the pan. You can add cumin or sesame oil according to the taste of each person before leaving the pot.