Ingredients
Lamb leg meat (appropriate amount) | Cooking wine (marinate) ( One spoonful ) |
Light soy sauce (marinate) ( One spoon ) | Pepper (marinate ) ( A little ) |
Cumin powder, chili powder ( Marinade) ( Half a spoon each ) | Egg (marinate) ( One ) |
Cornstarch (marinate) ( One spoon ) | Cooking oil ( a little ) |
Onion, ginger ( a little ) | Cumin grains, cumin powder (half a spoon each) |
Chili noodles ( one spoon ) | Salt ( half a spoon ) |
MSG ( half a spoon spoon ) | Fuel consumption ( half a spoon ) |
White sesame seeds ( one spoonful ) |
How to make cumin mutton
1. Dice or slice the mutton (there was some cooked mutton left over, so I used it together)
2.Put cooking wine, light soy sauce, eggs, cumin powder, chili powder, pepper powder, cornstarch, and cooking oil (to lock water) Catch and marinate for half an hour
3. Pour oil into the pot, the oil temperature is 50% hot, chopsticks Stretch it down and small bubbles will appear
4. Fry the mutton until it changes color and is medium rare.Take it out
5. Pour the bottom oil into the pot, sauté the green onion and ginger until fragrant, and add the oil.Chili powder, cumin seeds, white sesame seeds, stir-fry to bring out the aroma of the seasoning
6. Will be fried Add the beef, add salt, stir-fry and take it out of the pot
7.Very fragrant, burnt on the outside Linen
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