Chinese Food
Cumin mutton
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Cooking ingredients
Cooking Steps
Step1:Wash the mutton and cut it into slices.
Step2:Add salt, cooking wine and wet starch and marinate for about half an hour.
Step3:Heat up the pot with oil. Add garlic and cumin seeds and stir fry.
Step4:Stir fry the mutton until it changes color.
Step5:Less soy sauce.
Step6:Add cumin powder and stir fry well. Sprinkle some green onion and cooked sesame seeds at last to make the pot.
Cooking tips:1. The best way to make this dish is to use lamb hind legs or Lamb Tenderloin. The meat there is tender and suitable for frying. 2. Marinate mutton with cooking wine and wet starch. The meat will be more tender. Some recipes are marinated with egg white. I think the fried mutton marinated with egg white shows a little ink. So I prefer wet starch. 3. Although both cumin powder and cumin grain are the same seasoning, their taste is different. Especially after adding cumin grain, mutton will taste very fragrant and better than using one flavor alone. 4. If you like spicy food, you can put some chili. 5. Stir fry the mutton quickly. Otherwise, the taste will get old. 6. You can also stir fry the mutton until there is no soup at all. It's like jiaobaba. It will have the taste of roast mutton kebab. It's also very fragrant. My son's teeth are not good, so I usually stir fry the discolored mutton to make it out of the pot. This kind of mutton tastes tender. 7. Lamb and coriander are also very good. Add some fragrance at the end
