200g of mutton slices, 5g of cumin grains, 5g of cumin powder, 5g of soy sauce 1 5ml, 5g of sugar, 5g of salt, onion 1 piece, egg white1piece, cooking wine15ml and 2 shallots.

Exercise:

1. Slice mutton, rinse it with clear water for five minutes to remove blood, then add egg white and cooking wine, grab it evenly and marinate it for 20 minutes. Cut onion and chives into 3-4 cm long sections for later use;

2. Heat the wok until you can feel the obvious hot air when you put your hands on it, then add the right amount of oil, add the mutton slices and slip away quickly until the meat slices change color.

3. Reheat the remaining oil in the pot, add onion and stir-fry until it is 40% hot, then add the previously fried mutton slices, pour in soy sauce, cumin grains, salt and sugar and stir-fry until fragrant, and finally sprinkle cumin powder and chives to serve.

Remarks:

1, the mutton slices should be cut thin to facilitate eating and ripening. More importantly, the fried mutton slices will be slightly crispy around and taste very good. This dish is also delicious when cooked with sliced beef. It can also be cooked with fat beef slices and mutton slices left over from hot pot, but the water must be fried dry, otherwise the taste and taste are not good.

2. Although both cumin powder and cumin granules are the same seasoning, their tastes are different, especially after adding a little cumin granules, mutton will taste very fragrant, which is much better than using one alone;

3. It is best to choose purple onion. It tastes delicious. It is also good to use coriander instead of shallots, but don't put it in too early. After a long period of stir-frying, it is not only easy to produce water, but also tastes soft and rotten, which is not good-looking or delicious.