Chinese Food
Lamb kebab with cumin and garlic
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Warm mutton. It's still cold while it's warm. Eat the mutton. There's still one left in the fridge. Think of a different way to eat. Usually quite greedy outside of the mutton kebab. Only to see the environmental health. Suddenly no appetite. Today, I'll make a toothpick mutton kebab with this lamb's hind leg meat from Wushen Banner, Ordos. Gold is better than fat. It's not greasy. The taste is just right.
Cooking ingredients
Cooking Steps
Step1:Cut the lamb into long slices along the texture. Add some salt, black pepper, soy sauce, olive oil, oyster sauce, sugar and cooking wine. Marinate for 20 minute
Step2:Mince the garlic. Cut the onion into small pieces. Remove the seeds and cut into sections. Dice green pepper.
Step3:Prepare some toothpicks and boil for 3 minutes. String the cured mutton piece by piec
Step4:Put the oil in the pot. When it's about 60% hot, put the chopsticks in to make bubbles. Put in the lamb kebab. Fry it over medium heat. When the mutton is cooked and discolored, remove and control the oi
Step5:Leave the oil in the pan. Pour in onion, garlic, dried pepper and green pepper in turn. After the flavor is released, pour in the fried mutton kebab. Turn it over a few times. Sprinkle cumin powder, white sesame, scallion into po
Step6:Finished produc
Step7:Finished produc
Step8:Finished produc
Cooking tips:The mutton will not taste until it is marinated in advance. Toothpick must be cooked and then strung. Disinfected. And it will not touch mutton.. Add cumin. Garlic. As well as onions and green peppers. The whole string tastes delicious but not greasy. There are skills in making delicious dishes.
