mutton

250 grams

Cauliflower

200 grams

condiments

oil

25 grams

salt

1 teaspoon

energy

10g

pepper

20 grams

Cumin grain

1 teaspoon

Cooking wine

5 teaspoons

Garlic stalk

Proper amount

step

1. The mutton is frozen in the refrigerator until it can be cut by a knife, and then it is taken out and cut into coins-thick chunks.

2. Add ginger slices, add 0.5 teaspoon of refined salt, mix well with 5 teaspoons of cooking wine, and marinate until the mutton is naturally frozen.

3. Wash the cauliflower and cut it into small flowers.

4. Wash the red pepper and garlic seedlings and cut them into sections.

5. Select ginger slices from the cured mutton to control the moisture in the cured mutton.

6. Pour 15g oil into the wok, heat it, add the mutton slices, and stir fry over high fire.

7. Stir-fry until the mutton is discolored and broken, and then remove it for use, leaving the bottom oil in the pot.

8. After the oil is hot, add the red pepper section and stir-fry the cauliflower over low heat.

9. Stir-fry until the edges of the cauliflower appear mushy.

10. Pour in mutton, add 1 teaspoon of refined salt and stir-fry cumin.

1 1. Pour 10g oil into the casserole and heat it on low heat.

12. Pour in the fried mutton and cauliflower.

13. Sprinkle in garlic sprouts, turn over and turn off the heat.

skill

1, mutton is frozen for a period of time to the extent that it can be cut, and then sliced relatively easily.

2. Stir-fry mutton with fire and oil, stir quickly to reduce the leakage of water in the meat.