1. Cut the lamb tenderloin into moderately fast slices. Add water, cooking wine, and ginger slices. Pepper. Boil the bleeding water on high fire.
2. Prepare the old brine. Fire. Bring to a boil and simmer for an hour.
3. Pick up and let cool, and cut into appropriate long pieces.
4. Put rapeseed oil in the pot. Put this in at 70% oil temperature. The mutton pieces started to fry.
5. The oil will become very turbid at first. When the oil is clear, the lamb can be taken out for later use, and then we turn off the heat.
6. When the pot is slightly warm, put the dried chili in a section and fry out for later use. (A strong fire will fry the dried chili very mushy. So we need to fry it with the remaining temperature of the oil in the pan) Put the dried chili section into the pot with the mutton cubes. Add five-spice powder, cumin powder, and pepper powder.
7. Put a small portion of the remaining oil in the pot in this lamb pot. Let the scent of the oil and various seasonings fully blend. Grab a little white sesame seeds with your hands and sprinkle on it.
8. Just pick up the pot and put it on the plate. Spicy and delicious.
Tips:There are children in the family, so I didn't put this chili noodles. If you like spicy food, put the chili noodles with the five-spice powder, cumin powder, and pepper noodles.
