Stir-fried Lamb with Cumin and Scallions
1.
The main ingredients are ready; thin slices of lamb, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 5 grams of cumin powder, 3 grams of pepper, 2 grams of sugar, and 5 grams of starch marinate for about 2 hours
2.
Chop the ginger and chili, and cut the green onion into strips diagonally; put the ginger, chili, and green onion in the frying pan and saute
3.
Then put the marinated lamb and stir-fry quickly over high heat; stir-fry until the lamb is discolored and cut off and turn off the heat, and then sprinkle some cumin powder before it is out of the pan.
Tips:
1. The thinner the mutton slices, the better. I asked the uncle who sells mutton to help cut it. If you cut it yourself, you only need to freeze the mutton and freeze it into a slightly harder piece. It is very convenient to cut it again, and cut it well. Leave it for a while and defrost it slowly;
2. The mutton should not be fried for too long. Use high heat to stir-fry until it is broken. It can lock the gravy and keep the mutton fresh and tender. If the mutton is fried for too long, it will be old and the taste will not be good.
