3g of leg of lamb and 1g of dried pepper are used as food ingredients. 1 teaspoon of cumin powder (15g), 2 teaspoons of cooking wine (3ml), 2 teaspoons of soy sauce (3ml), 1 teaspoon of salt (5g), 1 teaspoon of white sugar (15g), 2 teaspoons of starch (3g), 1 teaspoon of pepper (15g), 1 teaspoon of minced garlic (5g) and 1 teaspoon of Jiang Mo. Cut the dried pepper into 3cm pieces with scissors. 2. Pour 2ml of clean water into the pot, then add Zanthoxylum bungeanum (1 teaspoon, 5g), cook for 5 minutes with medium fire, make Zanthoxylum bungeanum water, and let it cool for later use. 3. Add pepper water, cumin powder, starch, white sugar, soy sauce, salt and cooking wine into the mutton slices, stir well and then marinate for 2 minutes. Then fold each piece of mutton repeatedly and put it on with a toothpick. 4. Heat the oil in the oil pan with medium fire. When it is 6% hot, put the toothpick meat in, fry it quickly with high fire until the mutton turns white and broken, and then take it out and drain the oil. 5. Leave the oil in the pot low, heat it thick and put it in the dried pepper section. The remaining pepper (1g), chopped green onion, Jiang Mo and minced garlic are sauté ed, and then put it in toothpick meat and stir-fry evenly (about 2 minutes).
Tips 1. Pepper water can completely remove the fishy smell in mutton, and it can also be used in cooking other mutton dishes. 2. This dish should not be put for a long time after it is cooked. If it takes too long, the meat will gradually harden and lose its soft and tender taste.
removing the smell of mutton is always an important step in making mutton ingredients, because if the smell of mutton is not removed well, it will not only affect the texture and taste of meat, but also make people smell uncomfortable, and people who don't like it may not want to eat it at all. Therefore, we should pay special attention to the smell of mutton, and try to make mutton without smell of mutton.