Toothpick meat material: 300g leg of lamb; Accessories: a small piece of ginger, appropriate amount of onion, 2 tablespoons of cooking wine, 20ml of soy sauce, 5g of salt, 1 tablespoon of sugar, appropriate amount of pepper water, 2 tablespoons of starch, 20 g of cumin, appropriate amount of dried pepper and 300 g of cooking oil.

step

1. Wash the bought fresh mutton (preferably leg of lamb) and dry it with kitchen paper.

2. Cut the washed mutton into pieces with a length of 3㎝ and a width of 2㎝ and put them in a bowl.

3. Put the chopped mutton into shredded onion, Jiang Mo cooking wine, soy sauce, white sugar, cumin salt, white sugar and pepper water in turn, mix well, grab it with your hands and taste it, and finally add some starch (all materials are as mentioned above) and feed it for about 30 minutes.

4. Use toothpicks to put the lamb on the plate for later use. My toothpick is short, so some of them have one.

5. Heat the pan to oil and heat it to 60% heat.

6. Put the processed toothpick meat into the pot (keep the fire burning all the time when frying) and take out the mutton quickly.

7. Put the fried toothpick meat into a dish and add pepper, cumin and sesame.

skill

Don't overdo frying toothpicks. You must use pepper water to smell the smell. Don't feel sorry for them when you wear meat, lest you have no place to cook.