Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"It's getting cold. You can eat mutton again. I bought a large piece of mutton and left some after stewing mutton to make my son's favorite cumin mutton. The child had been looking forward to eating mutton in cold weather. Although he occasionally eats mutton in hot weather, his son always thinks that he eats too little mutton. Now you can eat it often. Cumin mutton is a traditional dish that you can never get tired of. The key to making it at home is to make it fresh and tender, not fried. In fact, the taste is simple, because cumin flavor is easy to make, the key is to control the fire. Another way to make the meat soft and tender is to add a little pulp to the sliced meat, so that the fried meat will be very tender. When you cook this old dish at home, even if you use the family method, the taste and taste will be very good. "

Production steps:

Step 1: slice the mutton

Step 2: add a little water starch

Step 3: add cumin and salt

Step 4: add proper amount of seasoning

Step 5: put oil in the pan and stir fry minced ginger,

Step 6: stir fry mutton slices

Step 7: add yellow rice wine after changing color

Step 8: stir fry with soy sauce

Step 9: finally, add some cumin and stir fry evenly, then out of the pot

Materials required:

Mutton: 250g

Chives: right amount

Oil: right amount

Salt: right amount

Ginger: right amount

Cumin: moderate

Old style: moderate

Yellow rice wine: right amount

Note: I put cumin twice, so the cumin flavor is stronger. Cumin I used a little bit of cumin grain pressure, no grinding, I think this taste is stronger. Cumin powder is OK.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Zi Ran Yang Rou