"Cumin Lamb"

The main feature of cumin lamb is the flavor of cumin combined with the crispiness of the lamb, which is pleasantly aromatic and delicious. Lamb can be substituted with supermarket boxed shabu shabu, but the freshness and flavor is less than freshly cut.

Practice

1/6 Wash and cut the cilantro into inch pieces, and wash and slice the green onions, ginger and garlic.

2/6 Wash the mutton and cut into 5 cm long, 2 cm thick dices; cut the mutton into 1 egg white, 20 grams of starch, 5 grams of salt, 5 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 5 grams of pepper, 3 grams of light soy sauce, marinate for 20 minutes.

3/6 Put 300g salad oil in the pot, wait until the oil temperature is heated to 70%, i.e., when your hand is placed on the oil and there is obvious heat, put in the marinated lamb, stir-fry and then fish the meat out of the colander to control the oil.

4/6 Put 5g of oil in the pan, continue to heat until 70% hot, add 15g of cumin, 10g of chili powder, then add green onion, ginger and garlic.

5/6 Then put the lamb after oil control, stir fry; finally put the cilantro segment and stir fry a few times to get out of the pan.

6/6 A delicious, colorful and flavorful cumin lamb will be displayed in front of you.