1. Lamb ham, white sesame seeds, cumin grits, pepper powder, chili powder, pickled fried powder, chicken powder, salt, soy sauce, rice wine, dried corn starch, cooking oil.
2. First cut the lamb into two-centimeter cubes.
3. Put pepper powder, ground cumin, chili powder, marinated fried powder, white sesame seeds, salt, chicken powder and soy sauce, add rice wine to the mutton and mix well.
4. Finally, sprinkle in an appropriate amount of dry starch and rub it with your hands repeatedly.
5. Grab well and marinate for 30 minutes for later use.
6. Pour an appropriate amount of cooking oil into the pot, heat the oil to 50% heat, add the marinated lamb and fry it until it is cooked.
7. Then take out the lamb and raise the oil temperature to 70% hot, then put the lamb into the frying pan and fry it again.
8. Fry until the mutton skin is crispy and remove, and then you can use it on a plate.
Tips:The characteristics of this dish: golden red color, full aroma, tender skin and tender meat, fresh and slightly spicy.
Tips;
1. Pickled fried powder, cumin granules, and Chinese pepper powder are sold in supermarkets. You can also use a little thirteen incense, or you don't need it.
2. To make this dish, the meat must be marinated thoroughly to be delicious, and it must be re-fried when it is fried to make the skin crispy and tender.
The Beijing-style traditional halal side dish "Fragrant Fried Sesame Mutton" with a large stir-fry spoon is ready. It tastes crispy and tender, delicious, for your reference!
