Cumin Lamb

Cumin Lamb

1. After peeling off the outer layer of the onion, clean it ~ half after removing the roots and shredded ~ the onion can soften the blood vessels, and eating more is good~

2. Cut the mutton into thin slices as much as possible~ I have limited knife skills, so I asked the boss to cut it directly when I bought the meat~

3. Heat the iron wok, put in the right amount of cooking oil~ Legend has it that the hot pan is a non-stick pan with cold oil. I tried it, but I don’t know if it’s a problem with the pan~ It doesn’t work.

4. Add the cut slices of meat~ Fresh lamb does not need to be marinated, it is fried directly, it is tender and delicious~ You can choose to marinate the frozen meat first

5. Stir fry until the flesh is white and mature, add onions and stir fry together ~ onions can remove the meaty smell ~ and sweet and delicious

6. After a few simple stir-frying, add appropriate amount of salt and barbecue ingredients to the pot and stir-fry evenly~ The oil-fried barbecue ingredients are particularly fragrant~

Tips:

Finally, some coriander is chopped on top, the color scheme will look good~