Practice 1. meat sliced with cumin powder, chili powder, pepper powder, cooking wine, soy sauce, salt, a small amount of oil to catch evenly marinated for a few hours.

2. onion shredded,

3. pot of hot oil, under the onion burst incense, then into the lamb, add cumin, cooking wine, a small amount of soy sauce, monosodium glutamate, sugar, thirteen spice powder stir fry until the pan is a little bit dry can be,

4. rolled in lettuce to eat very good.

Materials hot pot with lamb rolls 1 box (supermarket ready), cilantro 1, garlic, ginger, cooking wine, cumin powder 1 tablespoon, chili powder half a tablespoon, salt, oil, sugar half a spoon, 1 tbsp of chicken

Practice

1, garlic patted and cut into small pieces, ginger shredded, cilantro cut into segments

2, a large amount of oil in the pan (hot pan hot oil), add the lamb, stir-fry until brown. Stir fry until brown

3, add cooking wine, salt, red pepper powder, cumin powder, sugar, chicken essence, stir fry

4, add cilantro, stir fry for 2 minutes can be out of the pan

Materials

6 to 7 two lamb, cornstarch, cooking wine, white pepper, cumin powder, salt

Practice

6 to 7 two lamb cut into cubes, can not be too small, the thumb The size of your thumb

Put in the cornstarch, cooking wine, white pepper, cumin powder, salt

Marinate for 20 minutes

(Salt can be put in the full amount, so that you don't need to put in the salt later)

Heat the wok and put in the oil, about 2 tablespoons (the amount of oil depends on the degree of fatness of the mutton, if the fat is a little less, because there will be a lot of oil out of the process of stir-frying)

Put in the mutton. Stir-fry for two minutes, see the lamb brown

Add the appropriate amount of chili powder, cumin grains continue to stir-fry for about 1 minute, out of the pan

This is the first time I've ever seen a lamb in the kitchen.