Toothpick mutton
Ingredients: soy sauce,salt,lamb shank,cooking wine,green onion,ginger,minced garlic,starch,white granulated sugar,pepper,dried chili,cumin powder
Recipe Recommendations
- lamb shank 300 grams
- dried chili appropriate amount
- cumin powder 1 tablespoon
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- salt 1 teaspoon
- white granulated sugar 1 tablespoon
- starch 2 tablespoons
- pepper 1 tablespoon
- minced garlic 1 tablespoon
- ginger 1 tablespoon
- green onion 1 tablespoon
Steps for Toothpick mutton
1
Wash and dry the mutton leg meat with water, and then cut into small pieces 3cm long, 2cm wide, and 0.5cm thick.2
Pour 200ml of clear water into the pan, then add Zanthoxylum bungeanum (1 tea spoon, 5 grams), boil over medium heat for 5 minutes to make Zanthoxylum bungeanum water, and let it cool for later use.3
Add pepper water, cumin powder, starch, white sugar, soy sauce, salt and cooking wine to the mutton slices, stir well and then marinate for 20 minutes.4
Then fold each piece of mutton repeatedly several times and wear it with a toothpick.5
Heat the oil in the oil pan over medium heat, add the toothpick meat when it is heated to 60% heat, quickly fry with high heat until the mutton is white and broken, then remove and drain the oil.6
Leave the base oil in the pan, heat it, add the dried pepper section, the remaining pepper (10 grams), chopped green onion, shredded ginger and minced garlic, and saute until fragrant. Then add the toothpick meat and stir fry well (about 2 minutes).Toothpick mutton Make Tips
Sichuan peppercorn water can completely remove the gamey smell from mutton, and you can also use the same method when cooking other mutton dishes.