1. In order to make the fried lamb more tender, lamb tenderloin was specially selected. Fennel balls cleaned
2. Lamb slices, add appropriate amount of pepper, rice wine. Grab the light soy sauce, mix well and marinate for a few minutes
3. Add appropriate amount of dry starch
4. After mixing the dried starch evenly, add a small amount of oil to mix evenly so that the pan is not grilled and the meat slices do not stick to each other during frying.
5. Put oil in the pan and fry fragrant minced ginger and chili, add the meat slices and stir fry over high heat
6. Add appropriate amount of light soy sauce and oyster sauce, stir fry evenly
7. Add fennel balls and continue to stir fry
8. Finally, add a small amount of salt according to taste
9. Stir evenly to get out of the pot
Tips:1. The mutton is easy to mature after being pulped, and the whole process is fast-fried in high heat, which is not easy for a long time.
2. In order not to make the color of the whole dish too dark, I used light soy sauce and oyster sauce, both of which have a salty taste.
