Cumin mutton

Overview

Delicious lamb with barbecue flavor, healthy and environmentally friendly

Cut 400g of lamb hind leg meat into 4cm long, 3cm wide and 3mm thick slices, add salt, light soy sauce, rice wine (Huadiao), starch, monosodium glutamate, pepper powder and egg white and marinate for 15 minutes
Heat the wok, add peanut oil when it is slightly warm, then add the marinated mutton, use a spatula to cut the meat, stir-fry constantly to heat evenly
When both sides of the meat slices in the pot change color and the surface becomes shiny, add dried chili pepper seeds (the one with more seeds tastes better) and cumin powder, and stir-fry for about 2 minutes until the meat turns red and shiny, and the chili peppers and cumin are fragrant.