Fried Lamb with Cumin(zi ran yang rou )

Fried Lamb with Cumin

Introduction:

"Mutton can not only resist the wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency afraid of cold, waist and knee soreness, sallow complexion and thin muscle, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic, and is very popular. However, mutton has a disgusting smell of mutton. If mutton is cooked with licorice, cooking wine and ginger, the smell can be removed and the mutton flavor can be maintained. Of course, cumin and coriander are also good choices. "

Production steps:

Step 1: wash the coriander, remove the root and put it on the plate

Step 2: marinate mutton slices with salt, cooking wine, starch, soy sauce and a little oil for 20 minutes

Step 3: heat the oil in the pan, add the scallion and minced garlic, and then add the mutton slices

Step 4: stir fry white, add a little soy sauce and sugar

Step 5: add cumin and cumin granules, the dosage is a little larger

Step 6: add pepper

Step 7: add a little coriander to improve the taste

Step 8: put it on coriander

Materials required:

Mutton slice: 500g

Coriander: moderate

Oil: a little

Salt: a little

Cumin: moderate

Cooking wine: a little

Scallion: a little

Garlic slices: a little

Sugar: a little

Starch: a little

Soy sauce: a little

Note: 1, add a little oil to marinate, will make the meat fresh and tender; 2, stir fry quickly to ensure good taste of mutton.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Zi Ran Yang Rou