Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"[cumin mutton] it's not greasy. The classic cumin mutton is fried and seasoned. It tastes dry, chewy and has a long aftertaste. Today, I'll do it in another way, but it's fried in oil, but I still use cumin as the main seasoning, plus coriander. It's also great. It's suitable for this dry autumn. "

Production steps:

Step 1: prepare the ingredients

Step 2: wash the mutton and cut it into shreds. Add onion, ginger, mashed wine and stir well.

Step 3: cut coriander, onion and ginger.

Step 4: grab a little starch into the mutton before cooking, and mix well.

Step 5: pour the oil into the frying pan, heat it up, and then spread the shredded meat.

Step 6: stir fry until the mutton is discolored

Step 7: add onion and ginger.

Step 8: stir fry slightly and add coriander.

Step 9: stir fry evenly, add cumin powder or cumin granule to taste, then out of the pot.

Materials required:

Mutton: moderate

Scallion: right amount

Ginger: right amount

Coriander: moderate

Starch: right amount

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Cumin: moderate

Note: mutton to choose pure lean meat, cut as far as possible to remove fascia, so as not to affect the taste. Add starch to meat, water starch is better, easy to grasp evenly. I'm lazy.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: cumin

Chinese PinYin : Zi Ran Yang Rou