Xinjiang Fried Barbecue
1.
Cut the lamb into as thin slices as possible when it is not completely thawed, rinse off the blood after thawing, and drain for later use
2.
Pour oil into the pot. If the lamb is fat, the oil can be less. After the oil is hot, add the lamb slices
3.
Stir fry quickly, add the chili noodles after the lamb changes color
4.
Add salt and cumin noodles and continue to stir fry
5.
The whole process is very fast. After the mutton is from the water to the water, all the seasoning must be completed in the middle, and then the heat is turned off.