The common practice of stir-frying barbecue is as follows:

Tools/ingredients: naan 2g, fresh lamb leg 2g, sheep fat 2g, appropriate amount of oil, salt, coarse Chili powder, cumin powder, pot and plate.

1. raw materials: fresh leg of lamb, naan, Chili noodles, cumin, salt and salad oil.

2. cut naan into strips with a width of 2cm, and then cut it into diamond-shaped blocks. Wash the lean mutton and cut it into thin slices, preferably with some fat.

3. Heat the fat of sheep in a flat frying pan with medium heat to stir-fry the sheep oil.

4. Add mutton slices and stir-fry until the water is slightly dry.

5. Add salt, cumin and Chili powder.

6. Mix well and remove for later use.

7. Re-heat the oil in the wok to 5% heat with medium heat, and add the naan.

8. Fry until golden brown, remove and dry for later use.

9. Flatten the mutton fat to give oil, and add mutton slices and pieces to stir fry quickly.

1. Sprinkle cumin powder and Chili powder.

11. Stir fry for about 1 minute.

12. plate loading.