Fried Lamb

Fried Lamb

1. Slice ginger and set aside.

2. Slice garlic.

3. Slice the kimchi and set aside.

4. Cucumber cutting roll blade.

5. Put the seasonings in a bowl (light soy sauce, vinegar, cooking wine, sugar, salt, pepper, monosodium glutamate, a little pepper oil). In order to ensure that the fried lamb is smooth and tender, it is too late to add the same seasoning when the fire is about to be fried.

6. Excellent lamb.

7. Shred the lamb.

8. Code good gorgon powder.

9. Put the cut ginger in the lamb. (Because the oil in the pot is very hot, the action is fast when frying, so I have to fight laziness for fear of splashing on the body.)

10. Heat the oil in a wok for nine minutes, and pour in the cut lamb. (Big fire)

11. Flip and fry quickly until the mutton changes color.

12. Pour the seasoning in the bowl into the pot.

13. Then add the chopped ingredients (kimchi and garlic slices) and stir fry.

14. Continue to add the cut cucumber.

15. Stir evenly and prepare to get into the pot.

16. Serve on the table.