The raw materials are 300g of lamb hind leg meat, 30g of coriander leaves, 30g of cooking wine, 5g of salt10g, 5g of monosodium glutamate, 5g of pepper noodles10g, 5g of cumin15g, 20g of scallion, 20g of ginger and 300g of oil.

Production method:

Cut the mutton top knife (the knife forms a 90-degree angle with the fiber direction of mutton) into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 0.3 cm. Wash the onion and ginger, cut them into sections and pieces, and pat them with a knife. Stir-fry cumin in a clean pot with low fire, put it on a chopping block and crush it into fine powder (you can also buy cumin powder in the supermarket), put it in a container with Chili noodles and add monosodium glutamate and mix well. Wash coriander leaves and put them in a bowl. Put the mutton in a vessel, add cooking wine, salt and a little water, stir well, then add the onion and ginger, and marinate for 20 minutes to remove the onion and ginger. When the wok is on fire, put the oil to 60% heat, put the mutton slices into the wok and slide them away, and take them out when the raw materials have more water and the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them again, then take them out. Add cumin, Chili noodles and monosodium glutamate, mix well and put them in a plate. Sprinkle coriander leaves on them when serving.

Practice 2:

Raw materials: fresh mutton 600g, coriander100g, cumin powder 35g, dried pepper powder 50g, tender meat powder10g, cooking wine10g, salt10g, monosodium glutamate 5g and cooking oil100g.

First, cut the mutton into pieces with a thickness of 5.5 cm, and marinate with tender meat powder, salt, monosodium glutamate and cooking wine 10 minute. Wash and dry coriander, cut into sections, and lay it flat on the bottom of the plate for later use. Take out the pot, light the fire, pour in cooking oil, heat it to 60%, add the salted mutton, chop it up with a shovel, take it out as soon as it is cooked, and filter it. Set fire to another pot, add a little oil, add cumin, stir-fry a little, that is, put down the dried Chili powder, stir-fry until golden brown, quickly pour in the smooth mutton slices, cook the wine, stir-fry a few times quickly, take out the pot and pour it into a dish with coriander, and garnish some coriander on it.

Practice 3:

Raw mutton 300g, cumin 1 5g, bamboo shoots 50g, oil1500g (about 75g), cooking wine 20g, salt15g, sugar15g, eggs 30g and monosodium glutamate 7g.

Slice the mutton in a bowl, add eggs, starch and noodles, and grab the paste evenly. Put the oil in the pan, wait until the oil is five-cooked, cut the meat slices, put the bamboo shoots and pour them out together. Leave the bottom oil in the original pot, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pour in sliced meat, bamboo shoots, stir the spoon, pour sesame oil, and serve.