My family's favorite way to make lamb is to make it with garlic, and every time we go to a restaurant he will order a plate of it, and after eating it, he still has a feeling that he can't get enough of it. Look at his greedy look, I secretly determined to learn this dish, at home to do a few times have failed, either too old lamb or lamb is too nasty taste bad, summarize the experience I finally made the ideal garlic pop lamb, lamb tender and juicy, fresh and fragrant not nasty, sweet and sour delicious.

Garlic burst lamb

Do this dish I have three tricks: First, fresh lamb soaked in water for about three hours, during which every hour to change the water, through the soaking can effectively remove some of the nasty taste of mutton; Second, fry the mutton with a little pepper grains, you can go to the nasty but also can increase the aroma; Third, marinated mutton in the 30% of the heat of the lukewarm oil slipped into eight mature, warm oil slipped out of the mutton more The warm oil sliding out of the lamb is more tender.

Garlic mutton

Here I will share this garlic mutton practice, I hope to help the same like this food friends. I am a non-professional chef, if there is something I did not do well, I hope you can give more valuable advice. Below and I will learn to do this garlic mutton bar!

Garlic burst lamb home practices:

Materials: lamb, garlic, ginger, pepper, pepper, rice vinegar, soy sauce, cooking wine, salt, sugar, water, cooking oil

1. lamb soaked in water for about three hours, during the period of one hour every hour to change the water, soaked lamb cut into 1mm thick slices, poured into two small spoons of cooking wine, a spoonful of sugar, a little salt, Pepper with a sticky hand, beat into an egg white to grasp, add a little starch to grasp after mixing a spoonful of cooking oil to grasp the marinade for twenty minutes (water soaked lamb can remove some of the nastiness of lamb; lamb slices can not be cut too thin 1mm thick can be; on the good pulp plus a spoonful of cooking oil in the next frying pan when the meat can be avoided to stick);

Marinate lamb slices

2. Garlic cut into slices, ginger shredded, take a bowl of 1:2:2 by 1:2, and then cut it into slices, and then cut into slices, then cut into slices. A bowl of 1:2:3:4:5 ratio of cooking wine, soy sauce, sugar, rice vinegar, water and mix well and standby (sweet and sour sauce can be adjusted according to personal preference to the proportion);

Instruments

3. Pour the pot into the amount of cooking oil burned to 30% hot, marinated slices of lamb into warm oil with chopsticks paddle scattered, slide to the slices of lamb just turned white on the horse will be slices of mutton oil control and fish out of the standby (slippery) Mutton slices oil temperature can not be too high, 30% heat can be; slices of mutton slip time is not too long, white immediately after fishing out);

warm oil slippery slices of mutton

4. pot to stay a little oil, put a little pepper grains stir fry the flavor of the pepper grains, pepper grains out, turn on the heat into the garlic, ginger popped the aroma, into the slices of mutton, stir-fry evenly, pour into the pre-mixed sweet and sour sauce, stir-fry until the sauce The soup can be thickened to turn off the heat and served on a plate (frying the whole time with high heat).

Steps

This garlic mutton is done, the mutton is smooth and juicy, fresh and not stinky, sweet and sour delicious, you eat once will love it! Today, I made a plate of garlic popped mutton, was Xiao Ming children shoes eat all, said and the restaurant chef do a spell, the future do not have to go to the restaurant to eat. Seeing him eat so well, I also feel a sense of accomplishment, next time my mother-in-law came to I must make more, so that she can also taste it. This garlic explosion lamb, smart you learn?

Garlic explosion mutton

Tips 1. fresh lamb soaked in water for about three hours, during every hour to change the water, through soaking can remove some of the stink of mutton; 2. slices of mutton do not cut too thin, 1mm thick can be; 3. marinate slices of mutton with a little pepper can be deodorized but also can be increased aroma; 4. on the slurry slices of mutton with a tablespoon of cooking oil to grasp the good, to avoid the warmth of the oil sliding meat sticking; 5. Oil slippery meat when sticking; 5. sweet and sour sauce modulation ratio can be adjusted according to personal preference; 6. slippery lamb slices when the oil temperature can not be too high, 30% hot; 7. slippery lamb slices of time can not be too long, the meat has just turned white to be fished out right away, this time the lamb slices of eight mature or so so that do out of the garlic pop lamb to be slippery and tender and juicy; 8. frying when adding a little pepper can be nauseous to increase the aroma; 9. frying the whole process with a high flame, a very short time to keep the mutton, the meat, the meat, the meat and the meat, and the meat. Time is very short, can maintain the tender taste of lamb slices, and lock the juice inside the lamb slices.