Fried Lamb Kebabs(zha yang rou chuan )

Fried Lamb Kebabs

Introduction:

Production steps:

Step 1: mix egg white with 50g flour, proper amount of water and a little oil to make a thin paste.

Step 2: cut the mutton into 3 * 2cm slices with a thickness of 0.5cm.

Step 3: mix the powders together. Take half of the seasoning (or depending on your taste), mix well with mutton, marinate and taste.

Step 4: put the pickled mutton into a string with toothpick, 3-5 pieces of meat in each string.

Step 5: put the mutton into the paste and size it, not too thick.

Step 6: put the oil in the pot. When the oil is 40-60% hot, deep fry the meat kebab until golden yellow. Then take it out.

Materials required:

Mutton: 500g

Egg: 1

Flour: 50g

White pepper: 10g

Zanthoxylum powder: 5g

Ginger powder: 5g

Cumin powder: 15g

Hot pepper noodles: 10g

Salt: right amount

Note: this kind of frying method, the meat kebab is burnt outside and tender inside. Put the rest of the seasoning in the bottle and use it next time.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zha Yang Rou Chuan