1. Ingredients: 5g mutton, proper amount of toothpicks, onion, ginger, salt, cumin powder, Chili powder, white pepper powder and oyster sauce.

2. First, cut the mutton into small pieces of about 1cm, add onion, ginger, salt, oyster sauce and white pepper, mix well, and marinate in the refrigerator for half an hour.

3. When curing mutton, scald the toothpick with boiling water for later use. Scalding the toothpick with boiling water can sterilize it, and it is not easy to burr when wearing toothpick meat.

4. Take out the marinated mutton, add less starch than corn, and mix well again.

5. Put all the salted mutton on toothpicks for later use.

6. Put the oil in the pot, and pour in the mutton in turn when the oil temperature is 6% hot, and fry it in medium heat until the mutton skin becomes discolored.

7. fry all the toothpick meat and fish it out for later use.

8. Heat the oil temperature to 7% again, put the fried toothpick meat into the pot and fry it again. The frying time should not be too long, about 5-1 seconds. Take out the mutton and control the oil.

9. finally, sprinkle with cumin powder and Chili powder, mix well and serve.