Raw materials: 500g mutton, 0/50g yam/kloc-,appropriate amount of coriander, shredded ginger, shredded onion, Chili powder, cooking wine, cumin and salt.

Method:

1, cut the mutton into pieces 4 cm long and 2.5 cm wide. Wash onion and ginger, cut them into sections and pieces respectively, and smash them with a knife.

2. Stir-fry cumin with low fire, crush it into fine powder, put it in a container with Chili powder and add monosodium glutamate and mix well. 3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, and pickle for 20 minutes to remove onion and ginger. 4. When the wok is on fire, put the oil and burn it until it is six-cooked. Put the mutton slices into the wok and slide them away. Take them out when the raw materials have more water and the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin.

Nutritional analysis: Every100g of mutton contains protein133g, fat 34.6g, sugar 0.7g, calcium 1 1 mg, phosphorus129mg, iron 2.0mg, vitamin B and vitamin A, etc.