Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"There is no coriander at home, but there are some chives. It's good to fry mutton with it! The key is to put some cumin granules. Although cumin powder and cumin granules are the same seasoning, their taste is different. Especially after adding a little cumin granules, the mutton will taste very fragrant, much better than using one alone. "

Production steps:

Step 1: prepare materials. Rinse the sheep with water for five minutes to remove the blood, put it in the refrigerator to freeze quickly, so as to cut better.

Step 2: cut the mutton into thin slices, then add egg white and cooking wine, stir well and marinate for 20 minutes.

Step 3: slice the onion and cut the chive into 3-4cm long sections.

Step 4: heat up the frying pan, add proper amount of oil, quickly slide the mutton slices, stir fry until the meat slices change color, and then remove.

Step 5: heat the remaining oil in the pot again, add onion and stir fry until it is 40% hot.

Step 6: then put in the mutton slices.

Step 7: pour in soy sauce, cumin granules, salt, mix well and stir fry until fragrant.

Step 8: finally, sprinkle cumin powder and scallion before leaving the pot. Mix well. 

Step 9: it's good to change chives into coriander, but don't put them in too early. After a long time of stir frying, it's not only easy to get water, but also makes the taste soft and rotten, not good-looking and not delicious.

Materials required:

Mutton slices: 200g

Onion: 1

Egg white: 1

Chives: right amount

Cumin: 5g

Cumin powder: 5g

Soy sauce: 15ml

Salt: 5g

Cooking wine: 15ml

Note: 1, mutton slice to be thin, so easy to taste, mature. It's also delicious to make this dish with sliced beef. You can also make it with the remaining sliced beef and mutton in hot pot, but you must fry the water dry, otherwise the taste and taste are not good. 2. The best choice for onion is purple skin, which is very fragrant.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Ran Yang Rou