Braised mutton
I have always liked to eat toothpick mutton. The strong cumin flavor has always been missed!The following is a simple method of toothpick mutton. Even so, it's still very delicious ~ ~ in short, it's good ~ ~ hehe, and what you do is much cleaner than what you do in a restaurant. You can rest assured!Of course, how to make toothpick mutton is delicious. We have to improve it according to our personal taste. Come on!Because I completed the whole process by myself, I really can't follow the whole process. I can only use the finished product drawing. The previous preparation drawing is often omitted because I don't want to wash my hands over and over again. Hey hey!
Step 1 . Wash and chop scallions and ginger into small pieces for later use; Soak the toothpick in boiling water for at least half an hour in advance.
Step 2 . After washing the lamb, dry it with kitchen paper and slice it.
Step 3 . Mix the mutton with ginger, onion, Chinese prickly ash, pepper, chili powder and Baijiu, add a teaspoon of starch and a tablespoon of soy sauce, and marinate for about half an hour.
Step 4 . Put on toothpicks, with 2-3 pieces per toothpick.
Step 5 . Pour oil into the pot and heat it to 70%. Use chopsticks to test the temperature of the oil. After bubbling, add lamb and fry until it changes color before removing.
Step 6 . Heat up the oil in the pan again, add lamb and continue frying until the surface turns golden brown. Remove from the pan. If you don't like to fry it too hot, you don't need to fry it again.
Step 7 . Leave a small amount of remaining oil in the pot and heat it up to 30%. Add chili powder, Sichuan pepper powder, cumin powder, salt, white sugar, and monosodium glutamate, stir fry well, then add the fried lamb and mix well. Turn off the heat and sprinkle with the stir fried white sesame seeds.
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