Cumin Lamb
1.
Material drawing
2.
Remove the fascia and shred the lamb, add a little light soy sauce, and marinate with cumin powder and pepper.
3.
Cut coriander stems into sections
4.
Pour oil in the wok and pour the marinated lamb in warm oil.
5.
Scatter the lamb, it's cold, you need to keep blowing!
6.
Push the meat aside after all the lamb has changed color, and use a spoon to remove the excess oil.
7.
Turn to low heat and stir-fry lamb until the shredded pork is dry.
8.
Add cumin powder again.
9.
Add the coriander segments.
10.
Turn out the pot evenly
Tips:
1. Use as little wet seasoning as possible when marinating lamb.
2. This dish actually needs to deep-fry the lamb first before stir-frying. Because of the family operation, you don't need to pour a lot of oil, it's a little bit more than usual. Just fill the remaining oil after the meat is cooked.
3. Pay attention to the heat when stir-frying the lamb. Do not use high heat to prevent the meat from being too dry and causing firewood when eating.