how to make salted mutton slices at home

Cold-intolerant people always find winter so long. Perhaps only by huddling around a steaming hot pot,hot pot, can they feel warm. Perhaps only when soaked in a bathtub filled with roses,roses, can they feel warm...

Cold-intolerant people might be a sign of yin deficiency, and dietary therapy is an effective and healthy method. Sheep are livestock we know very well; they are naturally cold-resistant and mostly survive in colder regions.Lamb meat is one of the meat foods people eat. It can withstand coldness and contains abundant protein, fat, vitamins, minerals, calcium, phosphorus, iron, potassium, etc., making it a rich nutrition choice for winter tonics.Stir-fried lamb is loved by many, but today we will talk about spicy lamb.

The authentic spicy lamb is made from sheep hind leg meat, coriander leaves, and coriander with various auxiliary seasonings.If you've had enough of hot pot and there are leftover lamb slices in the fridge, you can make a delicious spicy lamb dish using those slices. The taste will be just as good as if made from hind leg meat. Ingredients Main ingredients: 250g lamb slices, 10g oil, 5g salt, 2 tablespoons of coriander seeds, a little sugar,2g ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 2 drops of oyster sauce, 2 drops of cooking wine, 1 spoon of chicken essence, 5g salt, and 1 spoon of five-spice powder.

　　Steps 1. Blanch the lamb slices in boiling water; do not boil for too long or the meat will become tough.2. Prepare coriander seeds, five-spice powder, chicken essence, salt, light soy sauce, ginger, garlic, cooking wine, oyster sauce, and sugar as shown. 3. Prepare coriander seeds, five-spice powder, chicken essence, salt, light soy sauce, ginger, garlic, cooking wine, oyster sauce, and sugar as shown.4. Prepare coriander seeds, five-spice powder, chicken essence, salt, light soy sauce, ginger, garlic, cooking wine, oyster sauce, and sugar as shown. 5. Heat the oil in a pan.6. Add ginger and garlic to the pot; stir-fry until fragrant. 7. Put the blanched lamb into the pot and quickly stir-fry.8. Add a little salt, chicken essence, five-spice powder, and stir-fry evenly. 9. Add light soy sauce, cooking wine, and oyster sauce; continue to stir-fry.

10. Just before serving, add a little sugar for freshness, sprinkle coriander seeds, and stir-fry until well combined.

11. The fragrant spicy lamb is ready to be served!

The lamb will have a slightly crispy flavor with the special fragrance of coriander. It won't feel greasy even if you like cilantro; you can sprinkle some just before serving.

Tip

Lamb should be blanched before stir-frying.

Coriander seeds and sugar should only be added right before serving.

Stir-fry ginger and garlic in the pot, adding oil to release their fragrance.

Add the blanched mutton into the pot and quickly stir-fry it.

Add a little salt, chicken essence, and five-spice powder, and quickly stir-fry until well combined.

Add light soy sauce, cooking wine, and oyster sauce, continuing to stir-fry.

Just before serving, add a small amount of sugar for freshness, sprinkle with cumin, and stir-fry evenly.

The cumin mutton is now fragrant and can be served. This will give the mutton a slight crispy flavor and the special aroma of cumin. It's not greasy at all. If you like coriander, you can also sprinkle it just before serving.

Tips

Blanch the mutton in water before stir-frying.

Add cumin and sugar only near the end of cooking.