how to make mutton granules at home? Cumin is rich and very tasty.

*** enjoyed the recipe late, because it was also a dinner for me and the old gentleman. As a result, a small dish used 35g of leg of lamb, a fish-flavored egg and a delicious oily vegetable, and the dinner for two people was rich and delicious. Naturally, for people who love meat, this dish is definitely robbed first, and the special food such as mutton granules is really the most delicious when it is hot. The addition of mellow chili pepper and Chili powder is also appetizing.

This kind of practice is simple and delicious, so I don't need to tell my friends about it: cumin powder and mutton granules are prepared in advance: 35g of leg meat, a handful of chopped green onion and ginger foam, a proper amount of egg white, cumin powder, pepper noodles, white pepper powder, tapioca starch, soy sauce (pickled mutton) cumin granules, cumin powder, pepper noodles, salt and sesame (stir-frying) vegetable oil. In the case of buying, I just want to bring some fat meat. Because 2 Jin of leg meat is prepared in advance and roasted later, and this kind of mutton is delicious with some fat meat, I cut the leg meat into blocks and reserve it. Step 2

put the mutton granules into a bowl, add a spoonful of 2min powder, Chili noodles and white pepper powder, pour a tablespoon of soy sauce, add an egg white, then pour in a proper amount of cassava starch, grab it well with your hands and pickle it for 2 minutes. Step 3

By preparing in advance, I mean a handful of fragrant shallots, about seven of which are up and down. Wash and cut them into strips and spread them on a plate, and then cut a proper amount of chopped green onion and ginger foam. The spices for stir-frying mutton granules are cumin granules, cumin powder, Chili powder, salt and sesame. You must spoon cumin granules here, because cumin granules have a stronger flavor. Step 4

Put a proper amount of vegetable oil into the wok, heat it to 6%, and then put in the mutton. Here, put them all together, and stir-fry them continuously with a broom. On the one hand, it is not easy for the broom handle to spill oil stains into your hands. In addition, continuous stir-frying can also make mutton particles well-proportioned when heated, and the color is well-proportioned. When fried until golden brown, fish them out and put them on kitchen paper to filter the vegetable oil. Step 5

Pour out the oil from the wok, leave a small amount in the wok, then add the chopped green onion and ginger foam to saute, then pour all the prepared seasonings, and pour the mutton into the wok to stir fry quickly. You can get out of the wok in one minute. Pouring mutton granules on fragrant lai, one piece of mutton granules and one piece of wooden chopsticks fragrant lai section, so it is delicious but not greasy. The strong meat flavor of mutton is mixed with the freshness of fragrant lai, and the taste is perfectly balanced, and the more you eat it, the more fragrant it is.