Practice 1
Make ingredients
300g of lamb's hind leg meat, 30g of coriander leaves, 30g of cooking wine, 5g of salt10g, 5g of monosodium glutamate, 5g of pepper noodles10g, 5g of cumin15g, 20g of scallion, 20g of ginger and 300g of proper amount of oil.
Production process
Cut the mutton top knife (the knife forms a 90-degree angle with the fiber direction of the flat meat) into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 0.3 cm. Wash the onion and ginger, cut them into sections and pieces, and pat them with a knife. Stir-fry cumin in a clean pot with low fire, put it on a chopping block and crush it into fine powder. Put it in a container with Chili noodles and add monosodium glutamate and mix well. Wash coriander leaves and put them in a bowl. Put the mutton in a vessel, add cooking wine, salt and a little water, stir well, add onion and ginger, and marinate for 20 minutes to remove the onion and ginger. When the wok is on fire, put the oil to 60% heat, put the mutton slices into the wok and slide them away, and take them out when the raw materials have more water and the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them again, then take them out. Add cumin, Chili noodles and monosodium glutamate, mix well and put them in a plate. Sprinkle coriander leaves on them when serving.
Practice 2
Fresh mutton 600g coriander100g cumin (ground into coarse powder) 35g? 50 grams of dried Chili crumbs? Tender meat powder10g cooking wine10g salt10g monosodium glutamate 5g? Cooking oil1000g (actual consumption of 50g)
Production process
First, cut the mutton into pieces with a thickness of 5.5 cm, and marinate with tender meat powder, salt, monosodium glutamate and cooking wine 10 minute. Wash and dry coriander, cut into sections, and lay it flat on the bottom of the plate for later use. Remove the wok, light the fire, pour in cooking oil, heat it to 60%, add the salted mutton, shovel it, remove it as soon as it is cooked, and filter the oil. Set fire to another wok, add a little oil, add cumin, and stir-fry the fragrance slightly, that is, put down the dried Chili and fry until golden brown, quickly pour in the smooth mutton slices, cook the cooking wine, stir-fry several times quickly, pour the wok into a dish with coriander, and garnish some coriander on it.
Practice 3
300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs and 7g of monosodium glutamate.
Process:
1. Slice the mutton into a bowl, add the eggs, starch and noodles, and make a paste.
2. Spoon the oil, wait until the oil is five-cooked, cut the meat slices, put the bamboo shoots and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon, pour sesame oil, and serve.
note:
1. When cooking this dish, the mutton must be cut into cubes of about 1-2cm instead of slices. If sliced, the water in the meat will easily run away and the meat will be old.
2. When stir-frying mutton, stir-fry the mutton quickly, otherwise the mutton will easily juice out and the taste will get old.