Ingredients: leg of lamb, onion and coriander.

Seasoning: cumin, cumin powder, onion ginger, salt, Chili powder, sesame, soy sauce and cooking wine.

Practice:

1. cumin is baked in a pan with minimum fire, and then it is turned off and cooled, and ground into coarse grains with a rolling pin.

2. Remove the fascia from the leg of lamb, cut it into pieces with a knife, add soy sauce, cooking wine and cumin to marinate for about 30 minutes.

3. Heat the hot oil in the pot. The oil is slightly more than usual. When it is slightly to 80% hot, put the mutton in, quickly stir-fry and color it, and then serve it out.

4. Leave a little base oil in the pot, add the green flowers and shredded ginger to the wok, and add the onion after the fragrance.

5. Stir-fry the onion with high fire and pour in the mutton. At this time, sprinkle cumin powder, Chili powder and salt, stir well, add coriander and sprinkle a little sesame seeds, and serve.

Tip: Cumin powder and cumin granules will be used, so the taste will be more intense.