The method of cumin mutton: 1, rinse the bought mutton (500g) and then control the water. First, cut the mutton into pieces. When cutting, be sure to look at the grain of the mutton first, and cut it against the grain of the mutton, so that the cut mutton will taste more tender and not jam. After cutting the mutton, we will cut some auxiliary materials, and cut the coriander into small pieces, which are used to pad under the plate.
2. First, marinate the mutton, and add 4-5g of salt. After adding salt this time, no salt will be added in the later period, so this time, add 2g of pepper to remove the fishy smell and enhance the flavor.10g of soy sauce will enhance the flavor, and then mix it evenly by hand, so that the mutton can fully absorb the flavor of the seasoning.
3. In order to make the mutton more moist, and to remove the smell of mutton, we also need to add an onion ginger wine, and use half a piece of ginger and half a piece of green onion and 80g of yellow wine (cooking wine) to make onion ginger juice with a cooking machine. It is best to filter it after cooking, then pour it into the mutton and stir it in 1 direction until the mutton absorbs all the onion ginger wine.
4. Then beat in an egg white and mix well. Let the egg liquid wrap the mutton, and adding egg white can not only lock the moisture of the mutton, but also make the mutton more tender and fragrant. Then add 20 grams of starch and mix well, just add a proper amount of starch, and finally add 50 grams of cooking oil and mix well again. Adding oil can completely seal the mutton, which can prevent the moisture of the mutton from being dried and prevent the mutton from sticking to each other.
5. Cool the oil in a hot pot, and add as much oil as possible. When the oil temperature is 70% hot, put the marinated mutton in. Don't turn it after the mutton is put into the pot, and then break it up after the appearance of the mutton is set. This process takes about 30 seconds. When the mutton is oiled, it should be pushed with a shovel to make it heated more evenly. The whole process takes about 5 minutes. When you see the corners of the mutton are slightly burnt, you can remove it and control the oil.
6. Pour out the oil and leave only a little residual oil in the pot. After reducing the heat, put in 1 small handful of cumin. First, stir-fry the aroma of cumin for 10 second at most, then pour the mutton into the pot again, stir-fry the mutton and cumin together, so that the two can blend with each other, so that each piece of mutton can be wrapped with cumin cumin.
7. Because the taste is already full when pickling in the early stage, no seasoning is needed in the later stage. If you like spicy food, you can sprinkle some Chili noodles according to your own taste. Stir-fry evenly and you can go out of the pot. Stack the mutton out of the pot on the coriander, or put the coriander in the pot and stir-fry it with the mutton several times before going out of the pot.
If you have onions at home, you can add chopped onions when you stir-fry them later. The aroma of onions can add a compound aroma. We eat cumin mutton and the mutton itself is fresh and tender, so it is not recommended to add too many seasonings and other auxiliary ingredients.