Place the iron wok used for stir-frying on the stove, heat it dry, without adding oil or water, and directly pour the lamb with squeezed out water into the wok for dry stir-frying.
This frying method can extract excess moisture from the lamb, while effectively removing any odd smell from the lamb.
Not long after putting it in the wok, the originally dry bottom of the wok gradually started to develop grease.
Continue to stir-fry, more lamb fat accumulates, turning the dry stir-fry into a shallow fry.
Cheng JianShe gave Lin Xu a thumbs-up from the side:
"Frying lamb with lamb fat, brilliant!"
Lin Xu smiled and said:
"This cooking method was actually created by someone else, not my skill."
When the surface of the lamb in the wok turns slightly golden-brown, use a strainer to scoop out the lamb. At this point, there is still plenty of lamb fat at the bottom of the wok. Use high heat to simmer and evaporate the moisture from the lamb fat.
