Stir-fried Lamb with Cumin and Scallions
1.
Take 200 grams of fatty mutton slices, defrost at room temperature, rinse off the blood with running water, add 2 ml of cooking wine, a little salt, and 1 teaspoon of pepper powder to marinate;
2.
Pick up a frying pan, put a little oil, pour in the lamb slices, quickly disperse the high heat, the lamb becomes cooked and colored, you can remove and drain the oil for later use;
3.
Remove the root of the green onion, peel off the outer skin, take a section and cut it diagonally;
4.
Leave the oil in the pot, heat up, pour the shredded green onions and sauté;
5.
Put the lamb slices in, add a little sugar, a little light soy sauce for color and seasoning, stir fry for a while on high heat. The fat slices are easy to cook, and they tend to grow old after a long time. Sprinkle a little cumin and finish.
Tips:
1. Choose lamb slices:
Good quality lamb slices will have a strong mutton smell and a milky aroma. If the lamb slices you bought don't have any mutton smell at all, it is a pity that you are in a tragedy.
2. How to deal with lamb slices:
①Defrost the lamb slices you bought first, rinse them with water, blood will come out of the mutton slices after thawing, rinse them with water, so that there will not be a lot of blood foam when burning;
②Next, marinating, lamb slices are generally very thin, very thin and thin, and they will grow old when they are fried, so before they are fried, add some salt, and after that, they will be finished.
③The taste of lamb slices, in addition to salting, add some spices such as pepper powder, which can well remove the mutton smell. Marinate for a while, then stir-fry, add scallions, sprinkle with cumin, perfect~
