Home cooked mutton(jia chang pao yang rou )

Home cooked mutton

Introduction:

"Mutton is very warm and tonic. It's very suitable for autumn. It's super simple. It's suitable for lazy people like me who love to eat meat. Ha ha, make a plate for yourself and stick autumn fat

Production steps:

Step 1: hind leg meat, perpendicular to the texture of the meat, cut into 1 mm thick pieces

Step 2: cut the scallion into small pieces, cut a knife in the middle with a knife, turn it into pieces, and cut the scallion shreds with an oblique knife

Step 3: put half of the scallion into the cut mutton and grasp well

Step 4: wash coriander and cut into small pieces

Step 5: heat the frying pan on the fire, pour in a little oil, turn the pan, let the oil evenly spread at the bottom of the pan, and pour out the excess oil. Over medium high heat, quickly pour the mutton into the pot and stir with chopsticks

Step 6: add cumin and the remaining onion shreds, continue to stir fry until the water is basically evaporated. Add the coriander section and stir well

Materials required:

Mutton leg: moderate

Coriander: moderate

Scallion: right amount

Salt: right amount

Cumin: moderate

Note: 1, to use hind leg meat Oh, so that the meat is tender, and competitive, good taste. 2, I use cumin powder, change into cumin grains will be more fragrant

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Pao Yang Rou