2. Accessories: salt 1 teaspoon, cumin 2 teaspoons, vegetable oil, water and Chili powder 1 teaspoon.

3. Practice:

(1) When the mutton is not completely thawed, cut it into as thin slices as possible, rinse the bleeding water after thawing and drain it for later use.

(2) Pour the oil into the pot. If the mutton sheep is fat, the oil can be less. After the oil is hot, add the mutton slices.

(3) Stir-fry quickly, and add Chili noodles after the mutton changes color.

(4) Add salt and cumin noodles and continue to stir fry.

(5) The whole process is very fast. When the mutton is discharged from the water to the water, it is necessary to finish all seasoning in the middle, and then turn off the fire.