How to make mutton granules at home? Cumin is rich and delicious. The shared menu came late, because it was also my dinner with the old man. As a result, a side dish used 350 grams of leg of lamb, and then a fish-flavored egg and a delicious oil wheat dish were fried. Dinner for two is rich and delicious. Naturally, for people who love meat, this dish must be grabbed first. The special dish of mutton granules is really the best when it is hot. The addition of mellow Chili and Chili powder is also very appetizing.

This method is simple and delicious, needless to say, introduce it to friends: cumin powder and mutton granules are prepared in advance: 350g of leg meat, a handful of chopped green onion and ginger, an appropriate amount of egg white, a cumin powder, pepper noodles, white pepper, cassava starch, soy sauce cumin granules (pickled mutton slices), cumin powder, pepper noodles, salt and sesame oil (stir-frying application).

Step one, two people use 400 grams of leg of lamb. If I buy it, I just want to bring some fat. Because 2 Jin of leg meat is prepared in advance and roasted at the back, and this kind of mutton is delicious with some fat, so I cut the leg meat into pieces for later use.

Step 2: Put the mutton granules into a bowl, add a spoonful of 20min powder, chili noodles and white pepper powder, pour a spoonful of soy sauce, add an egg white, then pour a proper amount of cassava starch, and marinate for 20min.

The third step, I mean to prepare a handful of fragrant lai, about 7 pieces up and down, wash and cut it into strips and spread it on the plate, and then cut the chopped green onion and ginger foam. The seasoning of fried mutton granules is cumin granules, cumin powder, Chili powder, salt and sesame. You must scoop cumin grains here, because cumin grains are more fragrant.

Step 4, put a proper amount of vegetable oil into the wok, heat it to 60%, and then add the mutton granules. Here, put them all together and continue to stir fry with a broom. On the one hand, the broom handle is not easy to spill oil stains into your hands. In addition, continuous stir-frying can also make mutton particles heated evenly and have a symmetrical color. When fried to golden brown, take it out and put it on kitchen paper to filter vegetable oil.

Step 5: Pour the oil out of the wok, leave a small amount in the wok, then add chopped green onion and ginger foam to stir-fry, then pour in all the prepared seasonings, pour in the mutton and stir-fry quickly, and the wok can be served in one minute. Pour the mutton granules on the fragrant lai, a piece of mutton granules and a piece of wooden chopsticks fragrant lai section, so that it tastes good but not tired. The rich meat flavor of mutton is mixed with the fresh fragrance, and the taste is perfectly balanced. The more you eat, the more fragrant it becomes.