2) Heat the wok (note: no oil)
roast mutton
3) Stir-fry the sliced meat in the pot until it is 7 minutes cooked, so as to remove the moisture in the mutton and make it firm.
4) Take out the meat slices and pour out the water in the pot.
5) Wash the pan, dry it, get angry, pour in a little oil, and when it is 7 minutes hot, pour in the sliced meat and stir fry a few times.
6) Add cumin and Chili noodles immediately, fry for another 20 seconds, and add salt. Stir-fry a few more times and you can get out of the pot. Never fry for too long, or the meat will be too old to eat.
Chop off the leg of mutton, diagonally cut the inside of the leg with a cross knife, and marinate with cooking wine, refined salt, soy sauce, pepper, fennel, ginger, onion and garlic for 3 hours. Slice the onion and celery, put them on the leg of lamb and bake them in the oven for 1.5 hours. In the above way, you can also wear mutton with toothpicks, which is a good match between fat and thin. Generally, there must be at least one piece of fat in a string, which is called "toothpick meat"! You can also prepare a little onion water to soak it, so that the fried taste will be better. Interested friends can try it at home and get started easily.
nutritive value
The representative dishes of fried mutton are loose meat, roast mutton and so on. Loose meat is fried into strips with minced meat wrapped in oil skin. Golden color, soft texture, salty and dry. Roasted mutton comes from the famous court dish "braised mutton in pot". You can choose the waist pit or foreeye meat of fresh fat sheep, add seasoning, stew it with low fire until it is rotten, and then fry it in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside, salty, dry, crisp and fragrant, and it has the functions of warming the middle and warming the lower, tonifying the kidney and strengthening the yang. But this method is too oily after all, and it will lose a lot of nutrition because of the high temperature during cooking.