How to make cumin mutton? It's full of flavor and very suitable for drinking and eating. Today, we recommend cumin mutton: 400 grams of mutton slices, onion 1 piece, garlic 1 piece, and 4 millet peppers. [Seasoning]: soy sauce 10g, oil consumption 10g, soy sauce 5g, edible salt 5g, spiced powder 10g, and Chili noodles 5g. [Production process]:

The first step is to peel, clean and shred onions. Pour the right amount of water into the pot, and add seasoning early when frying onions, which is more conducive to the taste, and there will be changes in the taste level when eating. After the water boils, pour in the mutton slices, blanch until the color changes, and then take them out. Pour an appropriate amount of oil into the pot, add shredded onion after the oil is burned, and stir-fry until it becomes loose.

Step 2, add 10g soy sauce and oil consumption, 5g soy sauce and edible salt, and mix well. After the water boils, pour in the mutton slices, blanch them until they change color, and then take them out. Pour an appropriate amount of oil into the pot, add shredded onion after the oil is burned, and stir-fry until it becomes loose. You can cut the onion into 4 pieces and soak it in water for 10 minutes before cutting, so as not to burn your eyes. Mutton slices should not be blanched for a long time. Put the blanched mutton slices into the pot and mix well. The water in the fried fresh meat gradually dried up.

Step 3, add 10g spiced powder and 5g pepper noodles. Mix seasoning and food evenly and serve. After the water boils, pour in the mutton slices, blanch until the color changes, and then take them out. Pour an appropriate amount of oil into the pot, add shredded onion after the oil is burned, and stir-fry until it becomes loose. Technical tip: You can cut the onion into 4 pieces and soak it in water for 10 minutes before cutting, so it won't be spicy. Mutton slices should not be blanched for too long. Mutton slices change color. When the water is boiled, you can turn off the fire and take them out.

When frying onions, putting condiments early is more conducive to the taste, and there will be changes in the taste level when eating. Have you learned such an automatic and faster version of cumin mutton? Replacing leg of lamb with mutton slices is not only convenient, but also saves cooking time because small fresh meat is thin and easy to taste, killing two birds with one stone.