Ingredients: lamb leg 1 kg, coriander 1 bar, and half onion.

Pickling seasoning: 2 tablespoons of onion, ginger and coriander root water, half a spoonful of salt, soy sauce 1 spoon, cumin powder 1 spoon, pepper 1 spoon, egg 1 piece.

Seasoning: 2 tablespoons cumin granules, white sesame 1 spoon, Chili noodles 1 spoon, cumin powder 1 spoon, and half a spoonful of salt.

-manufacturing methods and steps-

Step 1: Change the leg of lamb into a plot the size of thumb and finger, then put it into a bowl, soak the mutton for half an hour without adding water, and soak the blood of the mutton to reduce the smell of mutton.

Step 2: Cut off both ends of the onion and put them in the prepared bowl, cut off the coriander roots and put them in the bowl, cut off the coriander leaves and put them in the plate, use the coriander stalks for another purpose, cut the green onion leaves into pieces and put them in the bowl, smash the ginger and put it in the bowl, add a little water, then rub it for 2 minutes by hand, take out the juice and soak it for a few minutes.

Step 3: Cut the onion into granules, cut the coriander stalks into long sections, and put them in plates respectively, and put the coriander leaves in separate plates.

Step 4: Stir-fry cumin granules and sesame granules in a pot with low fire, then put pepper noodles and cumin powder into the pot respectively, stir-fry with low fire, and then put them out for later use.

Step 5: Wash the blood of mutton for several times after soaking, squeeze the blood of mutton dry by hand and put it into a bowl, then add half a spoon of salt, soy sauce 1 spoon, cumin powder 1 spoon, pepper 1 spoon and onion Jiang Shui in turn, and then grab it evenly by hand to let the mutton absorb the seasoning.

Step 6: Beat in an egg after the mutton is evenly grabbed, and stir it evenly by hand again, so that the mutton can absorb the egg, then add 2 tablespoons of corn starch, stir it evenly by hand, and finally add a tablespoon of vegetable oil, lock the moisture of the mutton, and marinate for 10 minute.

Step 7: Heat the pan to cool the oil, add almost 2 spoonfuls of oil, put the marinated mutton into the pan, fry it slowly with medium and small fire, fry the mutton until it is set, fried and golden brown, and then take it out. What should be paid attention to here is not to stir. After frying until golden brown, turn the pan over and fry the other side until golden brown. At this time, the mutton is basically set, and then stir with a spoon to stir it evenly. The whole process is almost 3-5 minutes.

Step 8: Leave the bottom oil in the pot, pour the onion into the pot, and stir-fry with low heat for fragrance.

Step 9: Stir-fry the onion, pour the mutton granules into the pot, and stir-fry evenly over high fire. At the same time, add cumin granules, sesame seeds, Chili noodles, cumin noodles and a little salt.

Step 10: Then turn on a small fire and stir-fry evenly, so that the mutton is fully coated with seasoning.

Step 11: Wrap the mutton pieces with seasoning, then add the coriander stalks, turn off the fire and stir-fry evenly with the remaining temperature in the pot, then put them into a dish filled with coriander leaves to serve.