400g mutton

condiments

Green pepper 1/4

Red pepper 1/4

Yellow pepper 1/4

Onion 1/4

Onion 2

3 slices of ginger

Cooking wine 1 tablespoon

2 grams of salt

5 grams of sugar

White pepper 1g soy sauce, 2 tablespoons pepper 1g cumin granules 1g cumin powder, a little egg white 1/4 starch, 2 tablespoons.

The practice of spicy mutton

1.

Small-tailed sheep meat is cut into cubes of about1.5cm.

2.

Slice onion and ginger, shred onion and slice celery (I forgot to take pictures).

3.

Add onion, ginger, onion, celery, soy sauce, cooking wine, salt, sugar and white pepper to mutton.

4.

Grasp it by hand for about 5 minutes until the seasoning is absorbed (cooking wine should be added several times, and then added after it is completely absorbed).

5.

Then add cumin granules, cumin powder, starch and egg white.

6.

Grab it again and marinate it for 20 minutes.

7.

Dice all kinds of vegetables (smaller than diced mutton)

8.

Cut the dried pepper into sections.

9.

Add oil to the pot and heat it to 40% to 50% heat. Add diced mutton several times and fry until cooked.

10.

Take out after solidification (not fully fried)

1 1.

The oil temperature rises to 70% to 80%, and then the meat is fried until the skin is crisp and taken out.

12.

Add a small amount of base oil to the pot, add pepper and pepper and stir-fry until it is purple and fragrant.

13.

Pour in diced vegetables

14.

Turn to high heat, quickly pour in diced mutton, sprinkle a little cumin, cook a little soy sauce, stir fry quickly and evenly, and serve.

Cooking tips

1: mutton should be caught with seasoning to absorb and marinate.

2: The mutton should be fried twice, the first time don't fry deeply, and the second time fry until the appearance is crisp.