1. Wash the lamb chops and cut them into large pieces, about the size of an egg. If they are too small, the meat will fall apart.
2. Put it in boiling water and blanch it. After the lamb is discolored, remove it, rinse it further under the tap, and filter the water for 5 minutes.
3. Heat the wok, add oil, add ginger to the pan, add the drained lamb chops and stir fry until the lamb chops are golden. Add garlic, light soy sauce, cooking wine, 2 tablespoons of sugar, stir fry until completely colored. It is recommended to stir fry more to get mutton oil.
4. The lamb chops are fried until golden brown, and water can be added until the lamb is completely covered. When the water is boiled, turn to a low heat and simmer slowly. Add the diced carrots. After 1 hour, pick up the pot and put it on a plate. Sprinkle a little garlic leaves.
Tips:According to personal taste, add less salt. Appropriate more sugar can improve freshness.
