1Slices of Lamb Tenderloin 3 cm long and 2 cm wide
2Size 15 grams of wet starch with sweet paste and grab it well.
3Mix ginger juice, sauce, vinegar, cooking wine, sugar and wet starch into sauce. (Ginger juice is ginger shredded with a spoonful of boiling water)
4Burn peanut oil in a small pot until 70% hot. Put mutton slices in pulp and quickly disperse to prevent adhesion.
5Remove the filter oil when the meat slices are ripe.
6Place the frying pan on the fire, put a spoonful of fragrant oil into the heat, pour in sliced meat and sauce, stir-fry quickly so that the sliced meat is covered with sauce, then pour the remaining fragrant oil.
Slices of mutton should be sliced thinly before they taste tender and smooth (slightly frozen will be better cut); Mutton slicing should be careful not to take too long, otherwise it will be old.
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