Want lamb is not fat, come try stir-fry, suitable for the New Year table to entertain guests, but also very under the rice want lamb is not fat, to try stir-fry, suitable for the New Year table to entertain guests, but also very under the rice!

Many people think that lamb has a unique smell and does not like to eat it, but as long as the lamb is handled well, it is difficult to eat the smell after stir-frying. Winter is really a season for eating lamb, because the lamb itself will make the body warmer. And in the winter, people will prefer to eat some meat, which may also be instinctive, and in the winter, people's bodies will naturally accumulate fat for themselves.

So today I will talk to you about how to better make a delicious and unsatisfactory stir-fried lamb. And the method is also simple and convenient, especially suitable for the family to show their skills in the New Year. In short, after learning it, there is no loss, and even if you don't like to stir-fry lamb, you can also learn the method of cooking, so that when you stew lamb soup, you can also use it.

Tips for making stir-fried lamb

Tip 1: Remove the blood from the lamb

Many times the fishy smell of lamb is because lamb exists in blood water, and only these blood waters can be removed as much as possible. You can solve the fishy smell of the lamb from the root, so before the lamb is blanched, it is necessary to cut the lamb into a suitable size, put it in the water for soaking, generally soak for about an hour, you can fish out the next step of boiling water.

Tip 2: Marinate the lamb

Because stir-frying is not like a stew soup, it has a long time to taste, so in general, if you want to stir-fry lamb with good taste, you need to marinate the lamb. In this way, you can ensure a short period of stir-frying, and you can also make the lamb taste well, making a delicious and delicious stir-fried lamb.

Tip 3: Slide the pot first

Many times in order to prevent the situation of sticking to the pan when frying lamb, it is necessary to pour the marinated lamb into the hot pan and cold oil for slippery frying. Generally stir-fried until the lamb changes color, you can put the lamb out and put aside, and then wait until other ingredients are fried to produce the aroma, and then pour the lamb into the pot, so that the stir-fried lamb is not only good in taste, but also has a must.