Cumin Lamb-a Eater on The Tip of Your Tongue
1.
1. Prepare materials.
2.
2. Cut the mutton into thin slices (you can also use the mutton roll in shabu-shabu), rinse with water for five minutes to remove blood, then add egg white and cooking wine and marinate for 20 minutes. Cut the onion into thin slices, and cut the chives into 3-4 cm long pieces for later use;
3.
3. Heat the wok so that you can feel the obvious heat when you place it on the top of the wok, then put in an appropriate amount of oil, put in the lamb slices and quickly spread, fry until the meat slices change color and serve;
4.
Continue to the third step.
5.
Heat the remaining oil in the pan again, add the onion and fry the aroma when it is 40% hot, then add the previously fried lamb slices, pour in the soy sauce, cumin grains, salt, and sugar, mix well, and fry the aroma, and finally Sprinkle with cumin powder and chives before serving and mix well.
Tips:
Cut the mutton slices thinly, so that it is easy to taste and mature, and more importantly, the fried mutton slices will be slightly burnt and crisp around the sides, and the taste is very good. This dish is also delicious when cooked with beef slices. You can also use leftover beef slices and mutton slices in the hot pot, but you must sauté the water to dry, otherwise the texture and taste will not be good; cumin powder and cumin grains Although they are all the same seasoning, the taste of the two is different, especially after adding a little cumin, the lamb will taste very fragrant and more delicious than using one alone; onions are best to choose purple skin The smell is very fragrant. It is also good to replace chives with coriander, but don't put them in too early. After a long time of stir-frying, it will not only cause water to come out, but also make the taste soft, not good-looking or delicious.
