Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"The raw materials are common and the method is simple. With a little onion, it's delicious and delicious. It's really spicy, salty and nutritious! Mutton is tender, easy to digest and high in protein. Cumin has the functions of regulating qi, appetizing, expelling wind and relieving pain

Production steps:

Step 1: cut mutton into thin slices, rinse with water for five minutes to remove blood, then add egg white and cooking wine to marinate for 20 minutes;

Step 2: cut onion into thin slices and parsley into sections;

Step 3: after the frying pan is heated, add appropriate amount of oil, put the mutton slices into the frying pan, quickly spread them, stir fry them until they change color, and then put them out;

Step 4: heat the remaining oil in the pot again, add onion and stir fry until it is 40% hot;

Step 5: then put in the mutton slices, pour in soy sauce, cumin powder, salt and sugar, mix well and stir until fragrant;

Step 6: Sprinkle the coriander section on the pan and mix well.

Step 7: spicy and salty

Materials required:

Sliced mutton: 500g

Cooking wine: 30ml

Coriander: 2

Onion: 1

Egg white: 1

Cumin powder: 15g

Soy sauce: 30ml

Sugar: 10g

Salt: 10g

Note: 1, mutton slice to be thin, so easy to taste, mature. 2. Coriander should not be put in too early. After a long time of stir frying, it is not only easy to water out, but also makes the taste soft and rotten, not good-looking and not delicious.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Zi Ran Yang Rou