Roasted mutton with toothpick(hun cai chao chu shao kao wei ya qian yang rou )

Roasted mutton with toothpick

Introduction:

Production steps:

Step 1: prepare materials

Step 2: remove the fascia of mutton, cut the silk into thin slices, add egg white, soy sauce, cooking wine and lake powder, and marinate

Step 3: slice onion and green pepper

Step 4: drain the pickled mutton and string it with toothpick

Step 5: heat up the oil in a hot pot, oil the mutton, stir quickly after cooking, and disperse the toothpick

Step 6: turn off the fire and drain oil in one minute

Step 7: leave oil at the bottom of the pot and stir fry the ingredients

Step 8: stir fry the mutton kebab

Step 9: add appropriate amount of salt and barbecue material, stir fry evenly

Step 10: Sprinkle with cumin, stir well and turn off the heat

Materials required:

Mutton leg: moderate

Onion: right amount

Green and red pepper: moderate

Egg white: right amount

Salt: right amount

Soy sauce: moderate

Starch: appropriate amount

Barbecue material: right amount

Cumin: moderate

Cooking wine: moderate

Note: 1, cut mutton attention to remove fascia, vertical lines cut, as thin as possible, can quickly fry. 2. When pickling mutton, do not put salt, because salt will make mutton water, water loss after meat will become tough. 3. When the oil is over, it must be hot, so as to seal the gravy and keep the meat smooth and tender. 4. It's best to sprinkle cumin seeds at last, but it's only cumin seeds at home.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Hun Cai Chao Chu Shao Kao Wei Ya Qian Yang Rou