Prepare the hind leg meat of sheep. The best ingredient is the hind leg meat of sheep. When cutting, the knife should be perpendicular to the fiber of the meat, so that the meat slices are more refreshing and tender.

Cut onion into small pieces, ginger into powder, parsley into pieces, celery into long strips and diced, and half carrot into diced pieces. Put them all into a cooking machine, add a proper amount of water to make vegetable juice, and use a piece of cotton cloth to drain out the impurities in the vegetable juice. We only use juice.

First, put the mutton in the pot and blanch it to get rid of the smell of mutton. Although there is not much fishy smell, the mutton will get old once it is cooked, and its taste is very chai. Today, it is more tender and tasty, that is, add a proper amount of salt to the meat slices, and add a little color to the soy sauce. You can pour in vegetable juice several times, and every time you want to pour all the juice into the meat slices. Here, vegetable juice is mainly used.

Add a little white sugar to the marinated mutton slices and mix well, because the white sugar can not only refresh the mutton slices, but also change color after coking when heated, and it can also enhance the color. Beat an egg white in a bowl, stir it in one direction until the egg white is completely absorbed, add a handful of starch and mix well. When the starch gelatinizes when heated, it can lock the moisture in the mutton, and then pour in a little vegetable oil to make the meat slices disperse automatically, so as to avoid sticking when lubricating oil. Finally, cut a little onion slices and coriander segments. The onion can be cut smaller, which can not only solve the fishy smell, but also reduce the cost for the increment of the dish and make the whole dish more full and beautiful.

Leave some base oil in the pot, add onion, stir fry for a few times on medium heat, add a little soy sauce, stir fry the color evenly, then stir fry with mutton slices for a few times, and sprinkle with just prepared cumin and Chili powder. We can use freshly ground cumin powder, which smells fragrant, turn to high heat and stir fry for 10 second, stir fry cumin and Chili until fragrant, and then pour in high-alcohol or rice vinegar to remove fishy smell.

The mutton that has just come out of the hot pot is brown and shiny, emitting an attractive burnt flavor, and it is also wrapped in a warm and fragrant cumin flavor. When you eat it, you will be addicted to it. The meat is tender, spicy and salty, not greasy and not greasy, and it warms up from the throat to the stomach until the whole body, which is full of food.