Cumin Lamb
by Layman
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut the lamb into thin slices.
2. Put a little salt, light soy sauce, pepper, and cooking wine into the mutton. Grab it with your hands. Add starch to make it evenly. Pour a little oil to seal it.
3. Pick the coriander, wash and cut into sections, spread on the plate.
4. Chopped green onions.
5. Put a little natural powder, chili powder, and cooked sesame seeds in a bowl and set aside.
6. Sit in a pot and pour the oil. When the oil is 40% hot, add the mutton slices and stir-fry quickly to disperse. Remove the color after changing the color. (If you use less oil at home, you can add the meat slices in two batches)
7. After the meat slices are taken out, continue to heat the oil to 60% hot, then pour the meat slices again for re-frying, and remove them after 5 seconds.
8. Use the remaining oil in the pot, add the chopped green onion to fragrant (I forgot this step), pour in the natural powder, chili powder, and cooked sesame seeds, and sauté over a low heat or away from the heat until fragrant.
9. Pour in the mutton slices and stir-fry evenly to get out of the pan.
10. Pour it on the coriander and eat it while it is still hot. (I put too much coriander)
