cumin sheep waist
By TyreekRunte
The reason why Xiaopang is fat is because he likes to eat meat! After eating authentic roast mutton and roast lamb loin with me in Xinjiang, he has never forgotten it. This time I came back, I carried him two legs of lamb, a large piece of lamb chop, and some lamb loins along the way.
Recipe Recommendations
- Sheep kidney three
- onion half a
- green pepper half a
- garlic few cloves of
- Jiang a small piece
- red pepper appropriate amount
- shallots few
- pepper powder appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- oil appropriate amount
- cumin appropriate amount
- spiced powder appropriate amount
Steps for cumin sheep waist
1
Cut the onions into small pieces, chop the garlic into pieces, chop the ginger into pieces, and chop the red peppers into small pieces.
2
Wash the onions and cut them into small pieces.
3
Cut the green pepper into small pieces.
4
Remove the oil from the sheep kidneys.
5
Remove the white film from the sheep kidney, break a small piece, and then tear it off!
6
Cut the sheep kidneys in half and remove the white part in the middle.
7
Cut the sheep kidneys into strips.
8
Put it in salted boiling water and blanch it. Remove and rinse for later use.
9
Heat the wok and put in the oil, then add the prepared onions, ginger, garlic and red peppers and saute until fragrant.
10
Add onions and saute until fragrant.
11
Add the sheep kidneys and stir-fry, adding appropriate amount of salt, five-spice powder, pepper powder, pepper powder and cumin at this time.
12
When it is almost cooked, add green peppers and stir fry a few times, then add appropriate amount of chicken essence, stir fry a few times, and remove from the pan.