Fried Lamb with Cumin

Fried Lamb with Cumin

Introduction:

"Healthy and environmental friendly mutton with barbecue flavor"

Production steps:

Step 1: 400g mutton hind legs, cut into 4cm long, 3cm wide and 3mm thick slices, marinate with salt, soy sauce, rice wine (Huadiao), starch, monosodium glutamate, pepper powder and egg white for 15 minutes

Step 2: heat the frying pan, add peanut oil, and then put the cured mutton into the frying pan. Cut the meat with a shovel and stir fry continuously to make it evenly heated

Step 3: when both sides of the sliced meat are discolored and the surface is shiny, add dried pepper (the kind with more seeds tastes good) and cumin powder, and then stir fry for about 2 minutes. When the color of the meat is red and the oil is shiny, the pepper and cumin are fragrant, you can get out of the pot

Materials required:

Mutton: 400g

Peanut oil: 50g

Salt: 6g

Potato starch: 5g

MSG: right amount

Soy sauce: moderate

Zanthoxylum powder: 6g

Egg white: one

Cumin powder: 6-10g

Dried chili: 10-15g

Flower carving wine: 1 teaspoon

Note: features: spicy with cumin, barbecue flavor, but no smoke burning harmful substances, pepper, pepper can be adjusted according to their own taste, add Huadiao wine has a unique aroma, I like it very much, you can also not put Huadiao (yellow rice wine), but must not use cooking wine instead, because cooking wine is not suitable for cooking mutton seasoning flavor. Pickle and taste, hot pot cold oil is the key.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy