The lamb, the toothpick

1

Preparation material: lamb purified slices. One and a half centimetres of squares, probably as big as the first section of our thumb. The key to the sauce is wine, salt, dry and chili noodles, and everyone else does it themselves. Onions, pepper powder and meat powder are not on the map。

2

Boiled water, a little white wine, a little fragrance and a little fragrance

3

It tastes good. It's a famous willow-sweet family

4

With a little salt, we've had a bit of salt in our house, and I'm going to add a little soy sauce and barbecue sauce, so salt is not enough, mainly to taste

5

And a little soy sauce. No dessert sauce。

6

I like the taste of black pepper, so I put a little barbecue juice on it

7

If you like the fragrance, you can add a little fragrance

8

There's pepper and meat powder at home, and I've added some. Put it aside for half an hour or so. It's hot enough to cover it like a refrigerator, but it's cold in most areas。

9

When the toothpicks are sterilized, the meat is sprouts, it's sprouts, it's strung with chopsticks, it's not like that

10

Hot pan cold oil. It's a little trick to cook, it's hotter on the bottom pan, it's hotter, it's hotter than 10 centimeters from the pot。

11

Hot pan cold oil. It's a little trick to cook, it's hotter on the bottom pan, it's hotter, it's hotter than 10 centimeters from the pot。

12

Oil heating up to 80 per cent, with onion slices, also helps to extract the smell of lamb。

13

Put in a string of signatures. Look forward to it

14

Cover the pan and turn the fire in five minutes. Life depends on creativity. I'll use it. Ha-ha-ha

15

It's time to go! I'm gonna throw up some greasy and pepper noodles, and I don't like the greasy way to put a sip on the plate

1. It is best to select lamb from meat markets or supermarkets with high turnover, as this makes it easier to find fresh meat; 2. Lamb does not need to be blanched; simply washing it with clean water is sufficient. Blanching causes the meat to tighten, which prevents it from absorbing marinade flavors properly and reduces the quality of the texture; 3. Having some fat on the lamb allows the rendered fat to be released during pan-frying or grilling, which enhances the flavor; 4. Add salt in moderation, taking into account the saltiness of other seasonings; 5. Additionally, marinating time affects the final saltiness of the dish; the longer it marinates, the saltier and more flavorful it becomes; 6. It is best to disinfect toothpicks beforehand, or you can use bamboo skewers to thread the lamb pieces; 7. Using a hot pan with cold oil and mastering the heat control are the keys to cooking; 8. The meat absorbs oil during the heating process, and previous moisture is expelled as the meat tightens. Since a frying pan heats up quickly, it is easy for the meat to stick, so be sure to flip it frequently; 9. Covering the pan locks in the steam, allowing the meat to cook faster while reducing moisture evaporation, keeping it juicy and tender.