250g mutton leg, 500g oil, 1.5 tsp refined salt, 1.5 tsp cumin seeds, 20g red pepper, 15g ginger, 20g cooking wine, 1.5 tsp soy sauce, 1 tsp Sichuan peppercorns

Method:

1. Freeze the lamb leg meat in the refrigerator until the knife can cut it, take it out, and cut it into coin-thick slices.

2. Add ginger slices, cooking wine and 1 teaspoon of refined salt.

3. After pickling for 20 minutes, pick out the ginger slices and control the moisture.

4. Wash the dry red pepper and cut into diagonal sections, and slice the ginger.

5. Pour oil into the pot. When the oil is 60% hot, add the mutton slices. Fry until the mutton turns white in color, then remove and control the oil.

6. Pour 4 teaspoons of oil into the wok, add ginger slices and pepper segments, and the peppercorns will burst out with fragrance.

7. Add the mutton slices and stir-fry over high heat. Add the very fresh soy sauce and remaining refined salt and stir-fry.

9. Sprinkle in cumin seeds and fry the mutton over high heat.

Tips:

1. Pickle the mutton with cooking wine and ginger slices to remove part of the fishy smell, or soak it in pepper water.

2. The dry red pepper should be fried for a short time to prevent it from burning and tasting bitter.

3. Do not add heavy seasonings such as soy sauce when pickling mutton, otherwise the fried oil will be contaminated.