Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"Mutton is tender, easy to digest and high in protein; cumin has the effect of regulating qi, appetizing, expelling wind and relieving pain; with a little onion, it's really spicy, salty, nutritious and delicious."

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: aroma.

Materials required:

Sliced mutton: 500g

Cumin powder: 15g

Onion: 1

Egg white: 1

Coriander: 2

Soy sauce: 30ml

Sugar: 10g

Salt: 10g

Cooking wine: moderate

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: slightly spicy

Chinese PinYin : Zi Ran Yang Rou