Toothpick mutton

Toothpick mutton

Introduction:

Production steps:

Step 1: wash and dry the leg, then cut it into 3 cm long, 2 cm wide and 0.5 cm thick pieces.

Step 2: take 200ml of water into the pot, and then add pepper (1 teaspoon, 5g), boil for 5 minutes with medium heat, make pepper water, cool for use.

The third step: add the Zanthoxylum bungeanum water, cumin powder, starch, sugar, soy sauce, salt and cooking wine into the mutton slices, stir it evenly, and then marinate for 20 minutes.

Step 4: fold each piece of mutton repeatedly, and put it through with a toothpick.

Step 5: heat the oil in the oil pan over medium heat. When it is 60% hot, put the toothpick in. Fry the mutton quickly over high heat until it turns white. Then remove and drain the oil.

Step 6: leave the bottom oil in the pot, heat it up, add the dried pepper section, the remaining pepper (10g), green onion, ginger and garlic, saute until fragrant, then add the toothpick meat and stir fry evenly (about 2 minutes).

Materials required:

Mutton leg: 300g

Dry pepper: right amount

Cumin powder: 1 tbsp

Cooking wine: 2 tbsp

Soy sauce: 2 tbsp

Salt: 1 teaspoon

Sugar: 1 tbsp

Starch: 2 tbsp

Pepper: 1 tbsp

Minced garlic: 1 tbsp

Ginger: 1 tbsp

Scallion: 1 tbsp

Note: pepper water can completely remove the smell of mutton, when cooking other mutton dishes, you can also use the same method

Production difficulty: unknown

Technology: stir fry

Production time: 10 minutes

Taste: Original