Mutton is tender and has less fat and cholesterol than pork and beef. Moreover, it belongs to warm and tonic ingredients. It is especially suitable for eating in very cold winter. It has the effect of tonifying yang qi. Although it is already 50 yuan a kilogram, you should eat more of this meat! Because mutton contains a special smell of mutton, many people are not cold about it. Therefore, cooking skills are particularly needed when frying. Today, tomorrow, I will share the practice of cumin mutton. Because a condiment is added, the smell of mutton can be ignored. You can try it if you are interested!


250g mutton
Proper amount of ginger
50g garlic
Proper amount of pepper
10g cumin powder
10 g oil
5g salt
5g raw extract
3 G cooking wine
3 G vinegar
2G oyster sauce


Step 1
First, deal with the ingredients. Cut the mutton into slices slightly thicker than the hot pot mutton slices. If you are not confident in your knife work, you can put the mutton in the refrigerator and freeze it for a while before cutting it; Cut ginger and garlic; Other auxiliary materials are ready.

Step 2
If you want mutton slices to be fried fresh and tender without firewood, you should ensure that the hot oil in the hot pot can quickly mature the surface and lock the moisture in it. Heat the oil in a wok and stir fry mutton slices, ginger slices and pepper.

Step 3
Stir fry mutton slices, add cooking wine, soy sauce and vinegar, and continue to stir fry.

Step 4
Stir fry until the meat is completely discolored. Season with salt and oyster sauce.

Step 5
Stir fry until the mutton is cooked, add garlic slices and stir fry.

Step 6
Finally, wait until the garlic is cut off, add cumin powder and stir fry evenly to get out of the pot.