Proper amount of salt
ginger slice
250g mutton roll
Half root onion
Onion 1
Proper amount of cooking wine
2 small green peppers
Proper amount of soy sauce
A little cumin powder
Methods/steps
1. Roll up the mutton and blanch it in boiling water until it changes color. Take it out for later use.
Don't blanch for too long, or the meat will get old and discolored.
This step can remove fishy smell and blood, and it is recommended not to omit it. If you fry directly in the pot, you will fry a lot of blood and affect the taste.
2. It is recommended to use frozen mutton rolls, without thawing, and directly out of the pot.
3. When boiling water, you can cut ginger, onion, onion and small green pepper.
4. Add onion and ginger to the hot oil and stir fry. It is recommended not to use too much oil, just stir-fry at ordinary times.
5. Add onion and stir fry until it is quickly stirred several times. Onions are not easy to fry for a long time, and they taste bad after being fried for a long time.
6. On the fire, pour in mutton rolls, add a little cooking wine and stir fry with soy sauce.
7. Add green peppers and fry quickly. When the green pepper is almost ripe, add a little cumin powder and a proper amount of salt and fry for about ten seconds.