Name: Cumin Lamb Slices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Lamb slice; parsley; pepper; shallot; ginger; Sugar; Cooking Wine; Soy sauce; Cumin seeds; Cumin powder; salt; Chili noodles

Cumin Lamb Slices

by Rainbow in the wind

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Nowadays, Kanto candy is rarely eaten in the new year, and ordinary people just make lamb that is easy and enjoyable. For this dish to be truly delicious, the quality of the mutton is also the key. It must be the mutton slices from Niujie Dejuyuan-the sliced mutton sliced on the spot, the meat is good, rest assured, it is easy to cook, you can either cumin or scallions. , It can be shabu-shabu. This winter, my lamb is eaten almost exclusively by these three methods.

Cumin Lamb Slices

1. Thaw the lamb slices in advance, wash and drain the coriander and cut into sections

2. Heat the pot and pour the oil, add a few peppers, and remove the peppers after they are fragrant.

3. Then add green onions and ginger

4. Pour in the lamb slices and stir fry until the color changes

5. Add a little sugar, cooking wine, light soy sauce, continue to stir fry until the water is dry

6. Add cumin seeds, cumin powder, salt

7. Finally, pour the chili noodles, add the coriander segments and stir-fry, and it will be out of the pot

Tips:
1. Put both cumin grains and cumin powder in the seasoning, which can enhance the taste much more than putting them alone.
2. The soup may come out during the frying process. The soup will basically be dried out after a while on high heat. Be sure to fry the soup dry, otherwise it will affect the taste.
3. The amount of coriander should be more, and put it in the last place. Put the coriander in and turn off the heat, use the remaining temperature to stir well.