My husband loves to eat lamb skewers The skewers grilled at high temperatures outside are not very healthy and unhygienic, and I specifically asked the Inner Mongolian chef the secret of making cumin lamb Husband said that what I made was better than the skewers outside
By Sweetheart Linda 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Leg of lamb 700 g
Cumin powder two scoops
1 scoop of paprika
Ginger to taste
Cooked white sesame seeds to taste
Salt 4 g
Peanut oil to taste
2 scoops of cooking wine
Ginger minced to taste
Cumin grains 3 scoops
Light soy sauce 2 scoops
1 scoop of dark soy sauce
Pepper 1 scoop
<h2>Practice steps</h2>
1, lamb cut into small pieces into the basin, put cooking wine soaked in water for half an hour to remove blood water and smell the soaked lamb to pour out the blood water, add ginger cumin powder, soy sauce cooking wine soy sauce corn starch ⚠️ note now do not put salt, grasp and mix evenly marinate for half an hour for later
2, heat in the pot and pour in cooking oil, preferably peanut oil, more fragrant
3: When the oil is hot and the chopsticks are put in to bubble, it is about 80% hot
4: Pour all the marinated meat into the pot and stir-fry over high heat
5: Stir-fry evenly, then add the minced green onion to remove the fish
6: Continue stir-fry over high heat during cumin and salt
7: Add sesame seeds at the end
8: Quickly stir-fry out of the pan
9, better than the outside skewers are delicious
<h2>Tips</h2>
1⃣️ Salt before the pot into the meat is not easy to become old 2⃣️ Oil temperature 80% hot pour into the lamb, if the oil is not hot will stick to the pan, fried out is not fragrant Must be fried
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