How to make a good recipe for mutton stir-fry?

250g of leg of lamb, 500g of oil, 5 teaspoons of refined salt 1.5 teaspoons of cumin 1.5 teaspoons, 20g of dried red pepper, 20g of ginger 1 5g, 20g of cooking wine, 0.5 teaspoons of fresh soy sauce 1.5 teaspoons of pepper/kloc-.

Exercise:

1, the leg of lamb is frozen in the refrigerator until it can be cut by a knife, and it is taken out and cut into large pieces the thickness of coins.

2. Add ginger slices, cooking wine and 1 teaspoon refined salt.

3. Picking out ginger slices after curing for 20 minutes and controlling moisture.

4. Wash the dried red pepper and cut the oblique section, and slice the ginger.

5. Pour the oil into the pot, pour the mutton slices when the oil is 60% hot, fry until the mutton turns white, and then remove the oil.

6. Pour 4 teaspoons of oil into the wok, add ginger and pepper, and the pepper will explode.

7. Add mutton slices and stir fry. Stir-fry the extremely fresh soy sauce and the remaining refined salt.

9. Sprinkle cumin and fry the mutton with high fire.

Tips:

1. Pickling ginger slices with cooking wine can remove some fishy smell, or it can be soaked in Chili water.

2. Stir-fry the dried red pepper for a short time to prevent the burnt taste from being bitter.

Don't put soy sauce when curing mutton, or the fried oil will be polluted.