1. Preparation materials: wash the lamb and cut into pieces. Cut a 1.5 cm square, about the same size as the first section of our thumb. The key to the seasoning is white wine, table salt, cumin and chili noodles, and everyone else can play by themselves. The green onion, Chinese pepper powder and Roukou powder in the picture are not photographed. If there is none, you can leave it out.
2. Drain the water, add a small amount of white wine, add cumin and cumin, mix well
3. Add half a teaspoon of chili noodles. The taste of this chili noodles is very good. It belongs to the famous Liuji Chuanchuanxiang family in Guiyang. If you know, you must add my friends. Haha, I love food.
4. Add a little salt, our chili noodles already have saltiness, and I also plan to add a little dry bean paste and barbecue sauce, so not much salt is added, mainly to improve the flavor
5. Add a little dry bean paste. Sweetened noodle sauce will do if you don’t have it.
6. I like the taste of black pepper, so I added a little barbecue sauce, so you can play it by yourself
7. If you like five-scents, you can add a little five-spice powder
8. There are pepper powder and roux powder at home, I also added a little bit. Set aside and marinate for more than half an hour. It can be covered with plastic wrap such as a refrigerator in hot weather, but it is already very cold in most areas.
9. After the toothpicks are disinfected, skewer mutton cubes. The fresh meat is very tender after marinating. It can be skewered directly with the help of chopsticks. You can also put on disposable gloves for operation without dipping your hands. Isn’t it like that?
10. Heat the pan with cold oil. For cooking tips, heat the pan on medium heat without leaving any water droplets, and feel it ten centimeters away from the pan with your hands. The oil can be released when it is obviously hot.
11. Heat the pan with cold oil. For cooking tips, heat the pan on medium heat without leaving any water droplets, and feel it ten centimeters away from the pan with your hands. The oil can be released when it is obviously hot.
12. Heat the oil to 80% hot, add sliced green onions and sauté, which also helps to force out the aroma of the lamb.
13. Put in the skewered lottery. Looking forward to it!
14. Cover the pot and simmer for five minutes. Life depends on creativity, I use it if there is no lid, haha
15. Dangdangdangdang... out of the pot! Sprinkle some cumin and chili noodles. If you don't like greasy, you can put a piece of oil-absorbing paper on the plate. If you have cooked sesame seeds, you can also sprinkle it, it will be more fragrant!
Tips:1. It is best to choose lamb in a meat market or supermarket with a large circulation, so that it is easier to choose fresh meat;
2. The mutton does not need to be blanched, just wash it with clean water. The blanching water will tighten the meat quality of the mutton, which is not conducive to the marinating taste, and the taste will be discounted;
3. The mutton with a little fat can force the mutton out when frying and roasting, and the taste is better;
4. Add salt in an appropriate amount, taking into account the saltiness of other seasonings;
5. In addition, the marinating time will also affect the final saltiness of the finished product. The longer the marinating time, the saltier and more delicious the finished product will be;
6. Toothpicks are best to be sterilized in advance, or you can use bamboo sticks to string lamb skewers;
7. The control of hot pot, cold oil and heat is the key to cooking;
8. The meat will absorb oil during the heating process, and the previous moisture will also be forced out with the tightening of the meat quality. Because the pan heats up faster, it is easy to stick to the pan, and everyone should pay attention to it;
9. Adding the lid is to lock the hot steam in the pot, so that the meat will cook faster, and at the same time, it will reduce the evaporation of the meat and keep the juicy and tender taste.
