Cumin Lamb
1.
This is the Spanish imported cumin powder used today
2.
Cut the lamb into slices with a thickness of 2 mm.
3.
Add salt and pepper and a little light soy sauce
4.
Fully grasp and mix evenly
5.
Then add about 1 g of cumin powder and mix well.
6.
Add a little baking soda at the end to make the meat more tender, about 0.5 g is enough, stir well and marinate for 5 minutes
7.
After marinating, add a teaspoon of starch, add an appropriate amount of rice wine to mix evenly, add butter to facilitate the fusion of starch and meat, and at the same time can remove fishy and mutton
8.
Finally, add a little bit of cooking oil to mix evenly, so as to prevent the meat from sticking when frying.
9.
Cut the green onion into two parts, chop a little bit and use it with minced ginger, and use the remaining
10.
Put an appropriate amount of oil in the pot, add the chopped green onion and ginger
11.
Stir-fry until the green onion and ginger turn slightly yellow
12.
Pour the lamb
13.
Stir-fry until the color is slightly changed, but when it is still red, cook the rice wine, cooking the rice wine along the side of the pot
14.
Add soy sauce
15.
Stir fry until the lamb is basically discolored but there is still a little red
16.
Add cumin powder
17.
Stir the cumin powder evenly and turn off the heat. At the same time, add the remaining green onions and stir-fry with the remaining temperature until the green onions are cooked.
18.
At the end, you can sprinkle some cumin powder on the plate and mix it, you can enjoy it.
Tips:
1. If you want this dish to be tender, the first step is to marinate it, and then it must be fried quickly. Don't use a low fire or cook for too long, otherwise the meat will get old.
2. Adding baking soda can make the meat more tender. The lamb I used today is the big-headed lamb I bought. If it is lamb, there is no need to add baking soda, and the other steps remain the same.
