I like to eat barbecue, especially the open-air food stalls, but now it is rare, and it is changed indoors. The same barbecue always feels less "smell".

Some time ago, let's go skewering. Three small pieces of mutton are a bunch, which costs three yuan. It's really expensive. The three of us, which costs more than 200 yuan, are not satisfied. We just roast it at home, but it's really troublesome to wear skewers. Then make cumin mutton, cut everything, marinate it and do it directly. It's done in a wok without oven or oven. It tastes good, tender and delicious, and has a strong barbecue flavor.

The main ingredients of cumin mutton preparation: 700g of leg of lamb, 4 onions1/and 5 parsley.

Prepare auxiliary ingredients: 3 tablespoons of cumin powder, 2 tablespoons of cumin grains 1 spoon, white sesame seeds 1 spoon, white pepper powder 1 spoon, 3 tablespoons of soy sauce, sugar 1 gram, 2 tablespoons of corn starch, 3 grams of salt and vegetable oil.

Production process:

Step 1: prepare ingredients: prepare leg of lamb; Coriander is rooted and washed in water.

Step 2: remove the tendons from the leg of lamb and cut it into small pieces; Onions are skinned; Coriander cutting code is at the bottom of the plate.

Step 3: put the leg of lamb into a pot, add chopped onion, white pepper, soy sauce, white sugar and cumin powder, and stir well. Add a little water twice to continue to stir well, so that the leg of lamb can be fully absorbed with water.

Step 4: Add corn starch and grab it evenly.

Step 5: Add a proper amount of vegetable oil and grab it evenly, so as to seal the water and ensure the tenderness of the leg of lamb. Pickling 10 minute

Step 6: put vegetable oil in the wok, the oil temperature is 50% hot, add the marinated leg of lamb, fry until the surface is slightly burnt, and then take out and control the oil for later use (the leg of lamb is easy to cook, so it is not advisable to fry for a long time, and the whole process takes about 3-4 minutes).

Step 7: Pour the frying oil out of the wok, add the fried leg of lamb, add cumin grains and white sesame seeds, stir-fry over high heat for 1 min, and then turn off the heat. Pour into a dish with a coriander bottom.

1 The leg of lamb will be tender and not hard after pickling. Don't be lazy.

If you like spicy food, you can add Chili powder.

If you have friends who like to eat, you can collect it and use it conveniently in the future.