1. Wash the lamb's hind legs, remove the fascia, and cut into small pieces
2. Heat the wok and add a little cooking oil
3. Add the lamb, stir-fry the water over medium and low heat, and pour out the water
4. Sprinkle in a little salt, continue to stir-fry, pour out the water from the stir-frying, until the lamb is fried dry
5. Pour a small amount of cooking oil into the pot to avoid lamb croquettes
6. Stir-fry the lamb on high heat, wait until the lamb has a slightly burnt smell, then turn to low heat
7. Add salt for the second time to adjust the saltiness of the lamb
8. Add cumin powder and stir fry
9. Slightly stir fry the lamb, add chili powder
10. When the mutton has the aroma of mutton skewers, add cumin and stir fry
11. Wait for the mutton to have a scorched aroma, and the bottom of the pot is slightly scorched.
Tips:1. It is best to make cumin lamb with proper fat, or the dishes will be too dry.
2. Don't buy chili powder that is too heavy in color, please!
