Chinese Food
Super Kwai. Super tender and smooth mutton (can be fried. It can be fried. It can be fried.)
(165311 views)
This recipe was learned by a barbecue chef. The family version was changed by himself. It's been done n times. It's super smooth every time. It's delicious. The key point is less to less time. ~ good taste. The practice is changeable. So ~ must. Must. Must share with you A kind of This time, I want to share with you the fried mutton (it feels more like it's cooked in an iron pan). In addition, I don't need to add any materials (except chili noodles and cumin powder). I can fry it directly. I can fry it in a frying pan. Well, there's not much bullshit. Just turn it on
Cooking ingredients
Cooking Steps
Step1:Cut the lamb into large pieces. Onions are cut as big as mutton.
Step2:Mutton, onion and all the ingredients together. Marinate for more than 30 minutes.
Step3:Heat the pot. Put more oil in it (or it will touch the pot). Stir fry it over low heat. If you touch the pot halfway, you can add some more oil or turn off the fire to cool down.
Step4:Judge whether the meat is cooked according to the size of the meat. Stir fry the meat. Turn off the heat and sprinkle all kinds of seasoning powder on the meat (I put cumin). Use a spatula. Mix the seasoning evenly. Out of the pot..
Step5:Seductive No. It's delicious. Super tender.
Cooking tips:1. It's better to buy leg mutton. It's more tender and has no tendons. 2. Don't mix the bacon too salty. It's too salty and not delicious. If you don't think it's salty enough, you can add salt to taste when you leave the pot. 3. You can marinate more meat at a time. Repack it according to the amount you eat each time. Refrigerate it. Defrost before eating. It tastes just as good. There are skills in making delicious dishes.
