Fried meat(chao kao rou )

Fried meat

Introduction:

"When it comes to barbecues, there are Beijing style barbecues, Inner Mongolia style barbecues and Xinjiang Style barbecues. My fried barbecue is improved by myself. It is improved according to my daughter's taste. Only onion is used as the side dish. My daughter doesn't like coriander, so coriander is omitted. She likes the taste of cumin very much, which increases the dosage of cumin. It's also a very hard dish in winter. "

Production steps:

Step 1: prepare raw materials

Step 2: slice mutton, add starch, Shaoxing wine, white pepper, sesame oil and marinate for 15 minutes.

Step 3: shred the onion.

Step 4: pour the oil into the frying pan, first add the cumin and stir fry until fragrant.

Step 5: pour in the marinated mutton and spread.

Step 6: when the mutton changes color, add shredded onion, seasoning, cumin powder, chili powder, salt, chicken essence, quickly stir fry out of the pot.

Materials required:

Mutton: moderate

Onion: right amount

Cumin powder: right amount

Cumin granules: moderate amount

Chili powder: appropriate amount

Shaojiu: moderate

White pepper: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Salt: right amount

Note: 1, mutton slightly frozen, good slice; 2, mutton in hanging pulp to fully grasp evenly; 3, like coriander can put some coriander section.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: cumin

Chinese PinYin : Chao Kao Rou