Lamb tenderloin, the key is to remove the fishy smell.
I suggest you clean up all the white things on your waist and cut them into small pieces or pieces. If you are interested, you can put a cross knife or a chrysanthemum flower knife, which will be a little troublesome.
Then marinate the cut waist with cooking wine for more than half an hour, and add pepper. There is a little trick, that is, soaking in beer is better and smoother than cooking wine ~
Remember to wash the salted blood and other things after pickling.
Then the pot and spatula are so hot on the fire that they almost smoke, then lubricate all parts of the pot with oil, and then pour the kidney into the pot to avoid sticking to the pot ~
Stir-fry 15 second, the kidney flower is half cooked (depending on the size and weight of your kidney flower), and give some cooking wine. The cooking wine will immediately boil and evaporate in the pot, evaporating the fishy smell of the kidney flower together. This is a good way to get rid of the fishy smell.
When the cooking wine is almost evaporated, add cumin and stir-fry salt. Cumin lamb tenderloin is ready ~
To do this, you can also stew radish, yam and potatoes after processing the tenderloin. But this kidney is not tender, and it is likely that the more stewed, the smaller the kidney and the older it is. . . But no matter what you cook, as long as the tenderloin is pickled, washed and stir-fried with cooking wine, it won't stink.
Kidney is still fried and delicious ~
I hope your typing answers will satisfy you ~