I don't know

1

Let's cut the lamb's leg into pieces of coin thick and add to the sluice

2

Seize the controlled water, and placate the dried water with salt, wine, pepper

3

And then we'll put a little peanut oil in the fridge for 10 minutes

4

Scratch the onions to the skin and leaves and slice them into slices

5

When boiled to 50% of the heat in the pot, the salted lamb chops were poured into the pot, and the oil was smoothed with chopsticks

6

When the meatloaf is ripe, it pours into the leak control

7

A little oil in the pot, a little onions and peppers

8

Then we'll add starch, soy sauce, sugar, rice vinegar

9

It's a fire and a fire

10

If you like spicy, you can get some pepper oil out of the pan

1. To make the stir-fried lamb tender, try to choose sinew-free hind leg meat or tenderloin. Cut the lamb against the grain to ensure tenderness; do not cut with the grain, as this will make the meat tough and chewy. 2. Selecting the right ingredients is only the first step; the second is marinating the lamb. The lamb must be soaked first to remove blood and impurities before marinating; this reduces the gamey smell and results in a clean, white color. The soaked lamb must be marinated according to the steps to ensure a good texture. 3. The sauce mixture should be prepared in advance to prevent the pan from burning when flash-frying the lamb slices. 4. The most important point is to stir-fry the onion slices until they release a fragrant aroma! Otherwise, the dish will be a failure! The health benefits and characteristics of this dish are as follows: It primarily aids in aphrodisiac effects, strengthening the waist and kidneys, and nourishing the body to replenish vitality. The lamb is smooth and tender, fresh and savory without being gamey, glossy with oil and rich in sauce, leaving an endless aftertaste. The meat is tender with a rich onion aroma.