Ingredients: Tender mutton, onions, lettuce, cumin

Method: 1. Slice the meat and add cumin powder, chili powder, pepper powder, cooking wine, soy sauce, salt, and a small amount of oil to mix evenly Marinate for several hours.

2. Cut the onion into shreds,

3. Put hot oil in the pot, add the onion and sauté until fragrant, then add the mutton, add cumin, cooking wine, a small amount of dark soy sauce, and MSG , sugar and thirteen-spice powder and stir-fry until the pan is a little dry.

4. It is delicious when rolled into lettuce.

Ingredients: 1 box of mutton rolls for hot pot (ready-made in supermarkets), 1 handful of coriander, garlic, ginger, appropriate amount of cooking wine, 1 tablespoon of cumin powder, half a tablespoon of chili powder, appropriate amount of salt, appropriate amount of oil, and half of sugar spoon, 1 spoon of chicken essence

Method

1. Crush and dice garlic, shred ginger, and cut coriander into sections

2. Pour a large amount of oil into the pot (heat Heat the oil in the pot), add the mutton, and stir-fry until it changes color

3. Add cooking wine, salt, red pepper powder, cumin powder, sugar, chicken essence, and stir-fry evenly

4. Add Coriander, stir-fry for 2 minutes and ready to serve

Ingredients

6 to 7 taels of mutton, cornstarch, cooking wine, white pepper, cumin powder, salt

Method

Cut 6 to 7 taels of mutton into pieces, not too small, just about the size of your thumb

Add cornstarch, cooking wine, white pepper, cumin powder, and salt

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Marine for 20 minutes

(You can add enough salt, so you don’t need to add salt later)

Heat the pot and add about 2 tablespoons of oil (check the amount of oil) The fatness of the mutton depends on the leanness of the mutton. If it is fat, add less because a lot of oil will be released during the frying process)

Add the mutton and stir-fry for two minutes. If you see the mutton changes color

Add Add appropriate amount of chili powder and cumin seeds and continue to stir-fry for about 1 minute, then remove from the pan