How to cook dry-fried diced mutton?

Seasoning: vegetable oil 80g salt 5g monosodium glutamate 3g chili oil 50g cooking wine 25g sesame oil 25g pepper 1g onion 15g ginger 15g pepper (dried red tip) 2g coriander 25g sugar 5g each.

Dry fried diced mutton:

1. Remove the fascia from the mutton slices, wash them with clear water, cut them into 2.5 cm square dices, put them in a pot, add clear water, 5g onion, ginger slices 10g and a small amount of cooking wine, boil them with strong fire, then simmer them with low fire, take them out with a colander when cooked, drain and fry them.

2. Take an iron pan, pour peanut oil, add diced mutton when the oil is burned to 70% heat, and pour it into a colander to drain the oil when it is fried to golden brown with slow fire.

3. Put spicy soy sauce, refined salt, monosodium glutamate, sugar, cooking wine, sesame oil and pepper powder into a small bowl to make seasoning; Cut dried pepper into sections and remove pepper seeds; Clean coriander, boil it in cold water, cut it into fine powder and put it in another small bowl.

4. Put the pot on the stove, heat it with a little oil, add dried Chili, chopped green onion and Jiang Mo, stir-fry the seasoning and diced mutton for a few times, then collect the juice over high fire, take it out of the pot and put it on a plate, pour in sesame oil and sprinkle with chopped coriander.

For more information about dry-fried diced mutton, please visit Mint.com Food Library/Restaurant/Dry-fried diced mutton.