Leg of lamb 250g

Onion 1 piece

ingredients

Cooking wine 1 tablespoon

Soy sauce 1 tablespoon

Oil 1 spoon

Starch 1 spoon

3 tablespoons cumin powder

Cumin grains 1 spoon

2 tablespoons of pepper powder

2 tablespoons of Chili powder

Salt 1 spoon

Garlic 1 petal

Appropriate amount of chives

Some dried peppers

Proper amount of oil

1.

After the frozen mutton is taken out, place it slightly until it is slightly soft and slice it. Don't directly soak the whole block in water to thaw, it is too soft to cut, and only when it is hard can it be cut thin.

2.

The sliced mutton was soaked in water for several hours and soaked in bleeding water. Change the water several times on the way.

3.

After soaking until there is no blood coming out, squeeze out the water, pour in a spoonful of cooking wine, a spoonful of soy sauce, a tablespoon of cumin powder, a spoonful of oil and a spoonful of starch, grasp them evenly with your hands and massage them properly to make the seasoning absorbed by the mutton. Then set aside and marinate for 20 minutes.

4.

Cut an onion into small pieces.

5.

Slice garlic and cut onion.

6.

There is no water or oil in the pot. Add a spoonful of cumin and bake it on low fire. When the fragrance wafts out, put it out for later use. The whole time is very short, so don't wait for it to change color and become paste.

7.

Put a proper amount of oil in the pot. When the oil is hot, add the chopped onion pieces and stir fry over high fire.

8.

Add a spoonful of salt and stir-fry, stir-fry until the onion is slightly soft, and then take out the pan for later use. (Onions don't eat salt as mutton, so we should add salt to onions first.)

9.

Then cool the oil in a hot pan (after the pan is heated, put the oil in it, and then serve the food directly without waiting for the oil to heat up, which is called hot pan cold oil), add the onion, garlic, dried pepper and cumin particles that have been roasted before, and stir-fry over medium heat.

10.

Stir-fry the aroma, add the marinated mutton slices and stir-fry over high fire.

1 1.

Add two tablespoons of cumin powder, two tablespoons of pepper powder and two tablespoons of Chili powder and stir well.

12.

Finally, add a spoonful of salt and stir well. The whole process of stir-frying mutton takes a short time, and the action should be quick. The mutton will soon change color and become ripe, and it will not last long, and it will not taste good when it is old.

13.

Pan and dish, sprinkle with chopped green onion.

knack for cooking

1, it is better to use hind leg meat for fried mutton slices, and lamb chops or something for cooking soup.

2. If the mutton is sliced, don't freeze the whole piece of frozen mutton directly in water. It is too soft to cut, and it can be cut thin with hardness.

3. Cutting onions is a painful thing. You can cut it after washing it in water, or turn the onion slightly in the microwave oven, which can properly alleviate its tear attack.

4, raw cumin granules are not fragrant directly in the oil, and they must be baked first to have a taste.

5, the so-called hot pot cold oil, that is, after the hot pot, put the oil, and then directly stir fry without waiting for the oil to heat up. Stir-fried onion, ginger and garlic all need hot pot and cold oil, so as not to burn the fragrance before it floats out.

6. Stir-fry the onions first because the onions should be soft and delicious, while the mutton should be very tender, and everything can't be adjusted when it is born. And onions don't eat salt like mutton, so fry onions first and put salt on them first.

7, mutton should quickly burst out of the pot, keep it tender and delicious, and it will not bite when it is old. Therefore, after the mutton is finally put into the pot, the whole process of stir-frying with seasoning should be done quickly.

8. Be willing to put cumin powder, pepper powder and Chili powder. This dish is weak and not delicious! I really can't eat spicy food, but I can't put it away, so it's not so original and so fragrant ...