mutton

200 grams

onion

1/2

ingredients

oil

20 ml

salt

2 grams

Chinese hard liquor

5 ml

soy

5 ml

cooking wine

5 ml

Welsh onion

1 root

cumin

30 ml

step

1. Heat the cumin without pouring oil in the pan, put the cumin in the pan and bake it, and stir-fry it gently with a shovel until it smells like cumin.

2. Put cumin on the chopping board, roll it into cumin pieces with a rolling pin, and part of it is sieved into cumin powder with a sieve.

3. Mutton is cut into mutton slices with a thickness of 2-3mm, onion is shredded, and green onion is cut into large sections.

4. Add10g of cumin crumbs, soy sauce and cooking wine into mutton, then add 5ml of oil, stir well and marinate for15min.

5. Pour in the remaining oil, heat the oil pan to 70% heat, pour in the marinated mutton and spread it, stir-fry until it is cooked for 7 minutes and shovel it out for use.

6. Pour in onion and green onion and stir-fry until soft.

7. Pour in the mutton, add 20g of cumin powder and salt.

8. Stir fry quickly.

Tips

1. It's best to choose the scallion, and cumin should be roasted first, because the food made from raw cumin is not delicious.

2. Pickled mutton is chopped with cumin (granular), and cumin powder is put when the meat is fried.

3. It is best to put white wine in the fried mutton to get rid of the smell. The process of frying should be fast, otherwise the meat will get old easily.