Prepare fresh mutton, eggs, cumin grains, cooking wine, salt, soy sauce, dried starch and onion ginger.

To process the ingredients, firstly, 500g of mutton is sliced, put into a basin and washed with water. Then add 3g of salt, 20g of cooking wine 1 0g, 20g of soy sauce, and 20g of eggs1each into the basin, then grab them by hand, and finally add dry starch10g and stir them evenly for later use; Add cumin granules into the pot, stir-fry with low fire until the cumin granules turn yellowish, pour them into a stone mortar, and mash them into powder for later use; In addition, boil 500 grams of oil from the pot, and when the oil temperature reaches 50%, add mutton and fry it. In the process of frying, it is necessary to shake the oil pan constantly to prevent the mutton from sticking, lubricate the oil until the mutton is cooked, and control the oil for later use.

Leave10g oil in the pan for later use, add onion ginger10g into the pan, stir-fry with low fire, stir-fry until fragrant, then pour in the smooth mutton, sprinkle with Chili noodles and cumin noodles, stir-fry evenly, then sprinkle with cooked sesame seeds, and finally sprinkle with coriander, and a perfect cumin mutton can be served.

Tips 1, when cutting mutton, you must pay attention to the texture of mutton, slice it with top silk, and don't cut it along the silk to avoid mutton becoming old and firewood when frying and stirring; 2. If you feel that the mutton fried once is too tender and chewy, you can fry it several times repeatedly, so that the fried dishes will taste better.